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Categories:
flour sugar salt cold unsalted butter egg yolk egg white walnut eggs sugar light corn syrup unsalted butter flour Grand Marnier orange juice oranges vanilla salt cranberries heavy cream cranberry-orange
Viewed: 95 - Published at: 5 years agoIngredients
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into pieces
- 1 large egg yolk, beaten with 1 tablespoon milk
- 1 large egg white, lightly beaten
- 1 1/2 cups walnut pieces (about 6 ounces), coarsely chopped
- 4 large eggs
- 1/2 cup sugar
- 1 cup light corn syrup
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1 tablespoon all-purpose flour
- 2 tablespoons Grand Marnier
- 1 tablespoon frozen orange juice concentrate
- Grated zest of 2 oranges
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 3/4 cups (1/2 pound) dried cranberries
- 1 cup chilled heavy cream, whipped with 1 tablespoon sugar
- Cranberry-Orange Compote
Method
- In a food processor, pulse together the flour, sugar and salt.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the egg yolk mixture and pulse just until the dough can be gathered into a ball.
- On a lightly floured work surface, pat the dough into a 6-inch disk, wrap it in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
- Let the dough soften slightly at room temperature before using.
- Preheat the oven to 350.
- On a lightly floured surface, roll the dough into a 13-inch round.
- Transfer the dough to an 11-by-1-inch tart pan with a removable bottom, pressing it evenly into the pan and fitting together any cracks.
- Trim the dough flush with the rim and freeze the tart shell until firm, about 10 minutes.
- Line the shell with foil and fill it with pie weights, rice or dried beans.
- Bake for 20 minutes, or until set.
- Remove the foil and weights and bake for 10 to 15 minutes longer, or until golden.
- Immediately brush the hot pastry with the beaten egg white and set the shell aside.
- Spread the walnuts on a baking sheet and toast in the oven for about 5 minutes; let cool before using.
- In a large bowl, whisk together the eggs, sugar, corn syrup, butter, flour, Grand Marnier, orange juice concentrate, orange zest, vanilla and salt until the sugar is completely dissolved.
- Stir in the dried cranberries and the cooled toasted walnuts.
- Pour the filling into the tart shell and bake for about 35 minutes, or until the filling is puffed, set and lightly browned.
- Let cool completely on a rack.
- Unmold before serving.
- Pass the whipped cream and Cranberry-Orange Compote separately.
