from
The Jewish Holiday Baker, Random House, 1997
Adapted by StarChefs
from andra tunick karnofsky
Andra Tunick Karnofsky of Heavenly Hallah makes this cranberry walnut
tart at Chanukah because the red color of the cranberries reminds her
of the flames of the menorah candles. It's a great winter dessert. At
her family's Chanukah parties, her children Holden and Daliya and their
friend work at cooking stations--one for latke frying, another for cookie
cutting and a third for filling Israeli sufganiyot (doughnuts) with
jelly and sprinkling them with sugar.
Yield:
one 10- or 11-inch tart
The
crust:
- 1 3/4
cups unbleached all-purpose flour
- 1/4
cup sugar
- 1/2
cup (1 stick) unsalted butter or parve margarine
- 3 tablespoons
vegetable shortening
- 1/4
cup ice water
The filling:
- 2/3
cup light corn syrup
- 2/3
cup light-brown sugar
- 3 large
eggs
- 1 tsp.
vanilla extract
- 4 tbsp.
unsalted butter or parve margarine, melted
- 1 1/2
cups coarsely chopped fresh cranberries
- 1 cup
coarsely chopped walnuts, toasted lightly
The
crust:
1.
Put the flour, sugar, butter or margarine, and vegetable shortening
in a food processor fitted with the steel blade. Pulse until crumbly.
Gradually add the ice water, processing until the dough forms a ball.
Wrap the dough and refrigerate for at least 1 hour.
2. Preheat
the oven to 350 degrees.
3. Remove
the dough from the refrigerator and, on a floured surface, roll it into
a circle 13 inches wide. Line a 10- or 11-inch tart pan with a removable
bottom with the dough, trimming off the excess. Prick the dough with
a fork.
4. Line
the dough with baking parchment. Fill the baking parchment with dried
beans, just enough to cover the paper. This helps set the crust by weighing
down the dough as it bakes.
5. Bake
for 10-12 minutes, or until the dough just begins to brown. Remove the
beans and parchment and let the crust cool. Leave oven on at 350 degrees.
Filling and baking the tart:
6. Put
the corn syrup and light-brown sugar in a mixing bowl and blend until
smooth.
7. Beat
in the eggs, 1 at a time, then the vanilla and the melted butter or
margarine. Stir in the chopped cranberries and walnuts.
8. Pour
the mixture into the partially baked and cooled pie crust.
9. Bake
for 40-50 minutes, or until a knife inserted in the center of the pie
comes out clean.
