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Nut-Crusted Cranberry Tart

Recipe photo courtesy of Yossy Arefi

A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.

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  • sdrmd1
    8 NOV, 2017
    There is no question that the current recipe for "perfect nut crust" is incorrect. The proportions given would work for a 8 inch tart shell pan, but certainly not for a 10 inch pan. I increased the ingredients by 25%: 1 1/4 cups flour, 8 tbs butter, 4 3/8 ounces chopped walnuts, 1 extra large egg yolk, 1 1/4 tsp salt, 1 1/4 tsp vanilla, and 2 1/2 tbs sugar. Holsen forgot to mention how much walnuts to use in the old nut crust recipe from "Entertaining" recipe, not seen on this site.
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    • sdrmd1
      10 NOV, 2017
      I've made the crust and the result is not "perfect" at all. The timing is too long, and the proportions create a crust that is too dry, and way too salty. When I try it again, I will use 1/2 tsp salt, and a little less walnuts. I would use a food processor to chop up the walnuts into the flour, and cut the butter into the mix with the chopping blade. To get a better consistency, I might need a little more butter and some ice water. I'll have to experiment. I noticed on the site that Martha has posted her pate brisee recipe and has tried substituting nuts (walnuts, hazelnuts, pecans, etc) for 1/4 of the total flour. I think that would work better than the current crust. Comments?

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