Preheat oven to 400°F. In a large bowl combine the flour, 1 tablespoon sugar, and 2 teaspoons orange zest. Cut in the butter with a pastry blender until fine crumbs form. Stir in the ice water. Use your hands to gather dough together.
Press dough into bottom and sides of a foil-lined 14 x 5-inch or 9-inch round tart pan with removable bottom. Place pan on a foil-lined baking sheet. Bake for 7 to 8 minutes or until just set. Remove to a wire rack. Spread walnuts evenly over crust.
Meanwhile, for filling, in a medium saucepan combine the cream and 1/2 cup sugar. Bring to boiling, stirring to dissolve sugar. Cook and stir for 1 minute. Remove from heat. Stir in vanilla. Pour over walnuts in crust. Bake for 20 minutes or until top is browned. Remove and cool on a wire rack.
For topper, in a food processor add 2 cups of the cranberries, orange sections, 1/4 cup sugar, and 2 teaspoons zest. Pulse 3 to 5 times or until coarsely chopped. Stir in remaining 1/4 cup whole cranberries. Let stand 30 minutes, stirring occasionally. Use foil to lift thart from pan. Remove to a platter. Spoon cranberry topper over tart before serving.
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14 g fat
(4 g saturated fat,
7 g polyunsaturated fat,
3 g monounsaturated fat),
15 mg cholesterol,
8 mg sodium,
36 g carbohydrates,
3 g fiber,
20 g sugar,
4 g protein.