Crostata Di Noci E Mirtilli Rossi: Cranberry Walnut Tart

“This recipe comes from the 1998 Recipes of the Five Brothers: Volume I cookbook by Lipton. My mother made this once, and it was delicious. It is, however, very tart - so add more sugar to the cranberry filling if tart is not your thing. The recipe is for both the dough and the filling, and prep time includes 1 hour chill time.”
READY IN:
1hr 25mins
SERVES:
6-8
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
  2. Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
  3. With food processor running, add ice water all at once.
  4. Process for about 10 seconds until a ball of dough forms.
  5. Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
  6. Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
  7. In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
  8. Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
  9. Bake 15-18 minutes, or until crust is golden and berries are juicy.
  10. Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
  11. Serve warm.

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