Bearberry and Dwarf Cranberries in Denali National Park, Alaska, USA
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Walnut Sun-Dried Cranberry Tart



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 Cranberries and Whitewash
Cranberries and Whitewash
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Barjot, Eric
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 Floating Cranberries Turn a Bog Pinkish Red
Floating Cranberries Turn a Bog Pinkish Red
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Curtsinger, Bill
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Karen Barker’s
Walnut Sun-Dried Cranberry Tart
Recipe courtesy of Good Morning America

Ingredients for Tart Shell:
1 1/4 cups, plus 2 tablespoons flour
1 tablespoon, plus 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk, beaten with 1 teaspoon milk
1 egg white, lightly beaten, reserved for baking

Ingredients for Tart Filling:
4 eggs
1/2 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
Zest of 2 oranges, grated
1 cup light corn syrup
1 tablespoon orange juice concentrate, thawed
2 tablespoons Grand Marnier
8 tablespoons butter, melted
8 ounces sun-dried cranberries
1 1/2 cups walnut pieces, lightly toasted,
skins removed and chopped

Ingredients for Compote:
1 1/2 cups fresh cranberries
1/2 cup sugar
1/4 cup orange juice
4 navel oranges, peeled and cut into segments
1 tablespoon Grand Marnier

Optional for Service:
Whipped cream or ice cream

1. Make Tart shell: 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. Flatten into a 6-inch disk, warp in plastic and chill
several hours or overnight. Let dough soften slightly at room
temperature before rolling.
2. Preheat oven to 350 degrees F. On a lightly floured surface roll the
dough into a 13-inch round. Fit dough into a 10 1/2-inch tart pan
with a removable bottom. Trim the dough flush with the rim and
freeze the shell until firm.
3. Line shell with parchment or foil and fill with pie weights, rice, or
beans. Bake for 20 minutes until set. Remove foil and weights and
bake an additional 10-15 minutes until lightly golden. immediately
brush the hot pastry with the egg white.

Preparation for Tart Filling
1. When the pastry is almost done baking, assemble the filling. For the
filling whisk together all filling ingredients and pour into prepared
partially baked shell.
2. Bake at 350 degrees F for approximately 45 minutes until the filling
is puffed, set and lightly browned. Transfer tart to a cooling rack
and allow to come to room temperature. This can be made 24
hours ahead. Store covered at room temperature. Serve with
Cranberry Orange Compote and whipped cream if desired.

Preparation for Compote
1. In a small skillet, combine cranberries with orange juice and sugar.
Cook over low heat, stirring often just until cranberries pop and
soften, about 4 minutes. Remove from heat.
2. Add oranges and stir in Grand Marnier. Taste and adjust sugar if necessary. Cool mixture over ice bath stirring occasionally. Store
covered in refrigerator if not using right away.
Recipe copyright ©1999 Pastry Chef Karen Barker.


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