Cranberries help this fall dessert live up to its "tart" name! Don't worry: A bit of sugar and some orange make the end result the perfect mix of sweet and mouth-puckering.



  • 1 ¼ cups all-purpose flour

  • ½ cup sugar

  • 4 teaspoons orange zest

  • ⅓ cup butter, cut up

  • 3 tablespoons ice water

  • 1 ¼ cups coarsely chopped walnuts

  • ½ cup whipping cream

  • 1 teaspoon vanilla

  • 2 ¼ cups fresh cranberries

  • 2 oranges, peeled and sectioned

  • ¼ cup sugar


  • 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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Nutrition Facts

282 calories, 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.