Name: Cranberry Walnut Tart
Yield: Makes 8 to 10 servings
Ingredients: Sweet pastry dough; 3 large eggs; 2/3 cup packed dark brown sugar; 2/3 cup light corn syrup; 1/2 stick (1/4 cup) unsalted butter, melted and cooled; 1/2 teaspoon salt; 1 teaspoon vanilla; 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen); 1 cup chopped walnuts (1/4 pound); a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.

Cooks' notes:

·Tart can be baked 1 day ahead and kept, covered, at room temperature.
·For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.

Recipe notes

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