Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Ingredients
10 servings
Filling:
Dough and assembly:
Special Equipment
Filling:
Step 1
Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
Dough and assembly:
Step 2
Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
Step 3
Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
Step 4
Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don’t fuss with strips too much once they’re on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15–20 minutes.
Step 5
Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45–55 minutes. Let cool.
Step 6
Just before serving, remove ring from pan and dust tart with powdered sugar.
Do Ahead
Step 7
Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill.
Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (3)
Back to Top这个感恩节,味道很好,almost a gingerbread flavor crust , filling was amazing. It was a very pretty tart, I had never made one…found it easy to do! A little on the rich side , but I loved it. Am going to make again for Xmas! The adults liked it better than the younger kids. We also added a scoop of vanilla ice cream on the side.
Sjack
Boston, MA
11/30/2021
My husband liked it but the pastry was too sweet/rich for me. The filling is delicious. I think the direction to make the pastry using a food processor was intended to make life easier, but I ended up dumping it out of the food processor and doing it by hand, as I usually do with pastry. It would have been easier and better if I'd done that from the start.
Anonymous
Virginia
12/31/2019
Delicious! Had to sub pecans for walnuts and got raves from everyone
backfin6805
Tilghman, md
3/3/2019