About the Recipe
Make this tart when you're looking for something a little different to bring to your next fall gathering or Thanksgiving dessert table. The crust features toasted walnuts and the filling keeps you coming back for another bite with the sweetness and gooeyness of the maple paired with the crunchy walnuts and tart and chewy cranberries. It really is everything I love about fall baking packed into a humble tart!
Ingredients
For the Walnut Pate Sucree:
60 grams walnuts, toasted
200 grams all purpose flour
1/2 teaspoon salt
30 grams powdered sugar
100 grams unsalted butter, chilled
1 large egg yolk (set the white aside in a small bowl and save)
2 Tablespoons heavy cream
For the Filling:
300 grams pure maple syrup
213 grams light brown sugar
1/2 teaspoon maple flavoring
1/2 teaspoon salt
3 large eggs
65 grams unsalted butter, melted
200 grams walnuts, toasted and chopped
160 grams fresh or frozen cranberries, thawed and patted dried
Preparation
Make the Pate Sucree:
Step 1
Using a food processor, process walnuts until finely ground. Add flour, salt and powdered sugar. Pulse until combined.
Step 2
Add butter and pulse until it resembles large bread crumbs.
Step 3
Add the egg yolk and cream and process until dough comes together and starts to form a ball.
Step 4
Remove dough from processor and pat into a disc before wrapping and chilling in the refrigerator for at least an hour.
Roll and Bake Crust:
Step 1
Roll crust out into a 12"-13" circle on a flour dusted surface. Place into tart pan and gently press into sides and bottom. If it tears, use any excess to patch the holes up. Trim excess off and place in the refrigerator while the oven heats up.
Step 2
Heat oven to 375F. Remove prepared tart shell from the refrigerator and line with parchment paper and baking beans.
Step 3
Bake for 20 minutes. Remove parchment and baking beans, bake for 5 more minutes. Remove tart shell from oven and brush thoroughly with the reserved egg white. Bake for 2-3 minutes.
Step 4
Remove from oven and set aside to cool while you prepare your filling.
Make Tart Filling and Bake:
Step 1
Set oven to 350F.
Step 2
In a large bowl, combine maple syrup, sugar, extract, salt, eggs and melted butter. Beat until fluffy, approx. 2 minutes.
Step 3
Fold in the chopped walnuts and cranberries. Pour filling into baked tart shell.
Step 4
Place in the oven and bake for 40-50 minutes until edges are set and center has a slight jiggle. If top of the tart browns too quickly, tent entire tart with tinfoil being careful to make sure the foil does not touch the filling or it will stick.
Step 5
Remove from oven and allow tart to cool and then chill in the refrigerator for several hours before removing from the tin. If it sticks, run a knife around the bottom edge where the walls meet the bottom.
Step 6
Serve and enjoy!
