Ingredients
TART SHELL:1 cup all-purpose flour1/3 cup sugarDash salt5 tablespoons cold butter, cubed1 large egg, lightly beaten1/2 tablespoon water, optionalFILLING:1/2 cup sugar1/2 cup light corn syrup2 large eggs, lightly beaten2 tablespoons butter, melted1 teaspoon grated orange zest1 cup walnut halves1 cup fresh or frozen cranberries
Preparation
In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour.
Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool.
Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.
