Walnut-Cranberry Tart

Prep 15 min
Total 1 hr 30 min
Ingredients 8
Servings 10

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.

By Pillsbury Kitchens

Updated January 12, 2010

Make with

Pillsbury Pie Crust

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

Steps

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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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 190

% Daily Value

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;