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Walnut-Cranberry Tart

Walnut-Cranberry Tart
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Tangy cranberries star in a picture-perfect dessert for the holidays, but it's so tasty, you'll be tempted to make it all year long.

Prep Time:
15 Min
Total Time:
1 Hr 30 Min
Makes:
10 servings
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INGREDIENTS
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
3eggs, slightly beaten
2/3cup sugar
3/4cup light corn syrup
1/4cup orange juice
1 1/2cups chopped walnuts
3/4cup coarsely chopped fresh cranberries
1/2cup whipping cream, whipped
DIRECTIONS
1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Trim edges. DO NOT PRICK CRUST.
2.Bake 5 to 7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350°F.
3.In large bowl, beat eggs, sugar, corn syrup and orange juice until well blended. Stir in walnuts and cranberries. Pour into partially baked shell.
4.Bake 35 to 45 minutes or until edges are puffed and center is soft set. Lightly cover edge with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
High Altitude (3500-6500 ft):

Bake 40 to 45 minutes.

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