Walnut-Cranberry Tart

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.

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  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 8
  • servings 10
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
3
eggs, slightly beaten
2/3
cup sugar
3/4
cup light corn syrup
1/4
cup orange juice
1 1/2
cups chopped walnuts
3/4
cup coarsely chopped fresh cranberries
1/2
cup whipping cream, whipped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

No fresh cranberries? Use frozen cranberries, but don't thaw them; they are easier to chop when frozen.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
190),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
140mg
140%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
  Sugars
25g
25%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.