An Alternative to Pumpkin Pie

A question I am frequently asked is “What is my favorite dessert?” That’s difficult for me to answer because I love so many desserts, however, if I am asked what is my favorite Thanksgiving dessert, I can answer that in a heartbeat.  It’s a Cranberry Walnut Tart.  Why do I love it?  It has everything I adore in a dessert; lots of textures, crunchiness,  not too sweet, fruit and nuts.  In fact, the dessert was voted the most popular in 1988 by readers of Gourmet Magazine.   I rest my case.

Now my family will probably disown me if they read this post.  They like my Mom’s recipe for Pumpkin Chiffon Pie.   She made it with a pecan crust.  It is very good but, after a few bites my palate tires of it.  It’s too “mousse-like” for me.  I am not a big fan of mousse.

You can easily make the Cranberry Walnut Tart with a store-bought pie shell; it is best with a homemade Pate sucree, however.  You can find a recipe in any good cookbook for a pate sucree.  Just bake it according to instructions and let it cool before filling it with the Cranberry Walnut filling.

Cranberry Walnut Tart

For the filling:                                        

3 large eggs

2/3 cup firmly packed dark brown sugar

2/3 cup light corn syrup

1/4 unsalted butter, melted & cooled

1/2 tsp salt

1 tsp vanilla

1 1/4 cups chopped cranberries

1 cup chopped walnuts

Method:

Preheat oven to 350 degrees.

In a bowl whisk together the eggs, brown sugar, corn syrup, butter, salt and vanilla until the mixture is smooth and stir in the cranberries and the walnuts.  Pour the filling into the shell and bake the tart on the middle shelf of your oven for 40- 45 minutes or until golden brown.  Let the tart cool completely.  Serve with a dallop of freshly whipped cream. The tart may be made 1 day in advance and kept, covered, at room temperature.

Since I’ve not made my tart for this Thanksgiving, I don’t have an image to add to this post.  But, trust me, it’s very pretty; the cranberries resemble jewels nestled in the nuts.

Enjoy and Happy Thanksgiving!