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Walnut-Cranberry Tart

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Walnut-Cranberry Tart
  • Prep 15 min
  • Total 1 hr 30 min
  • Ingredients 8
  • Servings 10
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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.
Updated Jan 12, 2010

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    No fresh cranberries? Use frozen cranberries, but don't thaw them; they are easier to chop when frozen.

Nutrition Information

410 Calories, 22g Total Fat, 5g Protein, 47g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
140mg
6%
Potassium
130mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
6%
Sugars
25g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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