Tangy cranberries star in a picture-perfect dessert for the holidays, but it's so tasty, you'll be tempted to make it all year long.
Walnut-Cranberry Tart
- Prep Time 15 min
- Total 1 hr 30 min
- Ingredients 8
- Servings 10
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 eggs, slightly beaten
- 2/3 cup sugar
- 3/4 cup light corn syrup
- 1/4 cup orange juice
- 1 1/2 cups chopped walnuts
- 3/4 cup coarsely chopped fresh cranberries
- 1/2 cup whipping cream, whipped
Instructions
-
Step1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Trim edges. DO NOT PRICK CRUST.
-
Step2Bake 5 to 7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350°F.
-
Step3In large bowl, beat eggs, sugar, corn syrup and orange juice until well blended. Stir in walnuts and cranberries. Pour into partially baked shell.
-
Step4Bake 35 to 45 minutes or until edges are puffed and center is soft set. Lightly cover edge with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream.
Nutrition
410
Calories
22g
Total Fat
5g
Protein
47g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 140mg
- 6%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 25g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
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