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Nut-Crusted Cranberry Tart

This walnut-crusted cranberry tart from Martha Stewart is a stunning holiday finale. All it needs is a soft pillow of whipped cream.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Author Martha Stewart

Ingredients

For the crust:

  • 100 grams finely chopped walnuts
  • 6 tablespoons room temperature unsalted butter
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

For the filling:

  • 14 grams unflavored gelatin or 2 envelops
  • ½ cup cold water
  • 6 cups fresh cranberries
  • 1 ¾ to 2 cups sugar to taste
  • 1 cup red currant jelly
  • 2 tablespoons cognac

Instructions

  • Preheat the oven to 3190 Celsius degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined.
  • Firmly press into the bottom and up the sides of an 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes.
  • Bake until edges are set and golden, about 20 minutes (Martha's recipe said 40 minutes, but mine was done in 20. Use your judgment.)
  • Remove from the oven and let cool completely on a wire rack.
  • Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
  • Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery.
  • Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
  • Pour cranberry filling into the cooled tart shell and chill for at least 1 hour before serving.