Cranberry Harvest Tart

Cranberry Harvest Tart

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  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 11 tablespoons butter, divided
  • 2 tablespoons honey
  • 1 tablespoon ice water
  • 3 large eggs, beaten
  • 1 cup honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon finely grated orange peel
  • 1 1/3 cup chopped cranberries (see note)
  • 1 1/3 cup chopped walnuts
  • Whipped cream, for serving (optional)


Combine flours in a large mixing bowl. Cut in 7 tablespoons chilled butter until mixture resembles cornmeal. Blend in honey and ice water water. Form dough into a ball, cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375° F.

Roll dough out on floured surface and fit into a 10-inch tart pan. Cover dough with aluminum foil and place pie weights on top. Bake for 10 minutes. Remove the foil and weights and bake for an additional 5 minutes or until crust is golden. Place on a rack to cool.

Reduce oven temperature to 350° F.

Combine eggs, honey, 4 tablespoons melted butter, salt and orange peel. Stir in cranberries and walnuts. Pour filling into the cooled crust and bake for 30 to 35 minutes.

Let tart cool for 1 hour before serving. Garnish with whipped cream and a few fresh cranberries.

Special notes:

If you have a food processor, it will make quick work of coarsely chopping the cranberries.

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