Cranberry Walnut Carmel Tart

This is an adaptation of two wonderful recipes from The American Baker:  a Walnut Caramel Tart and Cranberry Caramel Tart.  We combine them because the sweet of the caramel and tart of the cranberries, results in a festive taste treat. This pie has become a treasured tradition at our Thanksgiving and Christmas tables.

When I met Jim Dodge, his love of pastry is very evident. To cook lunch for him was an honor and great fun. He was very surprised to learn of our 20 year family tradition based on his recipes. This recipe is an adaptation of his, and used with his permission.

Start by making Chef Dodge's 10-inch short dough tart shell, blind baked.

INGREDIENTS:

• 8 tablespoons (1/4 pound) unsalted butter (cold)
• 1 1/8 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/8 teaspoon kosher salt
• 1/4 cup cold water

METHOD:

• Cut the butter into 1 inch pieces
• In a mixer, blend the butter and flour at low speed until they resemble coarse meal.
  • (You can always do this by hand with a pastry cutter or two knives
• Mix in the sugar, salt, and add them to the flour mixture, then add the cold water
• Stop once, to scrape the bowl and paddle
• Blend only until the dough just comes together
• The dough will be moist, soft, and smooth
• Chill the dough

Next, you'll roll out the dough.

EQUIPMENT:

• Flour Brush
• Rolling Pin
• Baking Pan - I am using a removable bottom tart pan.
• Well-floured table, board, I use marble because it's cold.

METHOD:

• Place the dough on the board and sprinkle a little flower on top
• Shape the dough into a thick circle, about 6 inches in diameter.
• Then roll out until the circle is 13 inches in diameter or a size to fit your tart pan.
• Place the circle of dough in the tart pan with it slightly overlapping the edges of the tart pan
• Create a lovely edge with hand crimping or using a fork or roll a rolling pin around the edge to make is completely smooth
• Refrigerate until firm, about 20-30 minutes

Chef's Note: In his book, Chef Dodge has a wonderful description of exactly how to make and roll dough correctly for a perfect result. He says that the way you handle the dough makes all the difference in the texture and appearance of the finished shell.

• Preheat the oven to 400 ° F
• Line the chilled dough with a piece of aluminum foil that is at least 1.5 times the size of the baking pan.
• Fill the foil lining with pie weights or dried beans.   The shell should be nearly filled.
• Fold the aluminum foil over to the inside
• Bake for 20 minutes, the shell will be pale.
• Then remove the foil and the beans and bake for another 20 or so minutes until golden brown

INGREDIENTS FOR THE TART:

• 2 cups of sugar
• 1/2 cup of water
• 1.5 cups of whipping cream - this is optional
• 2 cups of walnut pieces (toasted in the oven)
• 2 cups of cranberries (fresh)

FILLING THE TART:

• Preheat oven to 350
• Combine the sugar and water in a heavy-bottomed saucepan.
• Bring to a boil over medium heat and cook without stirring until all the sugar has dissolved and the syrup is a light mahogany color – 350° F on a candy thermometer.
  • You can gently swirl the pan while cooking if the syrup is not darkening evenly.
• Remove from the heat and carefully pour in the cream (if you are using cream)
  • Note: Be careful as hot syrup may splatter.
• Carefully add the walnuts and the cranberries to the hot caramel
• Stir again to thoroughly mix the fruits and nuts.
• Pour into the prepared tart pan.
• Bake for 20 minutes.
• Remove from oven and allow it to cool.
  • (This pie seems to get better overnight)