Cranberry and Walnut Tart

I got this recipe from a friend of mine.  It has become a favorite, and I decided to make a double batch-- one to keep at home, and one to bring to the departmental bake-off tomorrow (wish me luck!).  I only had one tart pan, so I used a parchment paper-lined 9x9 baking dish for the second (hence the square corners in the close up picture).

It's a great recipe-- after being in the oven, the edges become caramel.

Tart Crust

1 stick of butter

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 egg yolk (keep egg white for filling)

1 ¼ cups all purpose flour

Beat together the butter and sugar in a medium-size bowl until creamy.  Add the salt, vanilla, and egg yolk and mix until completely combined.  Add the flour and mix until there are no dry patches.  Wrap the ball of dough in plastic wrap and press into a 4-inch disk (I like pouring the crumbly crust into plastic bag, and forming into a round inside of the bag). Chill at least one hour, or overnight if you'd like.  Press the tart dough into a 9 or 11-inch tart pan.  Let the tart shell rest in the freezer for 10 minutes.   Bake at 450°C for 7-8 minutes.  Cool.

Filling

6 tablespoons butter

1 cup brown sugar

1 egg white

1 tablespoon cognac (or brandy.  But could get by leaving it out.  It just adds a nice depth of flavor.)

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cup walnuts

1 1/2 cups cranberries, fresh or frozen and thawed

Cream together the butter and brown sugar in a mixing bowl.  Beat in the egg white, cognac, vanilla extract, and salt.  Beat until light and creamy.  Coarsely chop together the walnuts and cranberries and stir them into the mixture.  Press the filling into the tart shell and bake for 30 minutes at 350°C for 30 minutes.  Filling is done when the middle is no longer 'jiggly' when you shake the tart pan.  Let cool completely and serve with whipped cream, or even cream poured over the top.