Cranberry Walnut Tart

This is another recipe from my recent baking class at King Arthur Flour’s baking lab.   We made 2 small tarts but you coul also make one larger one.  The crust is sweet and similar to shortbread.

Filling
1/3 c. Brown sugar
2 T. Flour
1/2 t. Cinnamon
1/4 t. Nutmeg
1/4 c. Butter, melted
1/3 c. Maple syrup
1 egg
1c. Whole cranberries
1/2 c. Chopped walnuts
Whisk the brown sugar, flour, cinnamon and nutmeg in a bowl.  Add the butter, maple syrup and egg.  Whisk until well combined.  Stir in cranberries and nuts.

Crust
1/2 c. Butter at room temperature
1/4 c. Sugar
1/2 t. Vanilla
1/8 t. Salt
1 egg yolk
1 1/4 c. Flour

Line tart pan bottom with parchment paper.  With cooking spray spray just the sides of the pan.  Mix the butter, sugar, vanilla and salt in a mixing bowl at medium speed until smooth.  Mix in egg yolk to completely combined.  Stir in flour until dough forms.  Shape dough into a circle on a lightly floured board.  Roll from cente out to edge until  a little bigger than a 9” circle is formed.  Transfer dough to tart pan, making sure dough reaches straight down  the sides to the bottom. Trim off any extra dough over the top of the pan.  Chill 30 minutes.  Pour in the filling.  Bake at 375 degrees for 30 minutes.