Cranberry walnut tart

A truly special cranberry walnut tart inspired by a classic Linzer torte. The filling is a homemade cranberry jam, quick to prepare – no need for days of simmering and stirring. The pastry is beautifully buttery and nutty, though quite delicate to handle, so rolling it out on baking paper is essential. A wonderful combination of winter flavours and aromas in one tart :).

Ingredients for the walnut pastry:

• 1½ cups walnuts
• 1 cup sugar
• 2 teaspoons finely grated lemon zest
• 1½ teaspoons ground cinnamon
• a pinch of salt
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• ¼ teaspoon baking powder
• 2 cups plain flour
• 160 g butter, cold and cubed
• 1 large egg

Place the walnuts, sugar, lemon zest, cinnamon, salt, nutmeg, cloves, baking powder and flour in a food processor. Blend until the mixture resembles fine flour. Add the butter and egg, and process until the dough comes together into a smooth ball.

Divide the dough into two portions, flatten slightly, wrap in cling film and chill for at least 1 hour (it can be kept in the fridge for up to 3 days or frozen).

Ingredients for cranberry filling:

• one full batch of homemade cranberry jam

Additionally:

• 1 egg, beaten (for brushing)

Grease and flour a 25 cm tart tin, tapping out any excess flour.

Take one portion of dough from the fridge and roll it out on baking paper (lightly dusted with flour). Transfer it to the tin, pressing it into the base and sides. Spread the cooled cranberry filling evenly over the pastry. Roll out the second portion of dough (again on baking paper) and cut into strips about 1.5–2 cm wide. Arrange them in a lattice pattern over the tart. Brush the top with beaten egg.

Bake at 180°C for 45–50 minutes, until golden and the filling is bubbling. Remove from the oven and allow to cool.

Enjoy!

Recipe adapted from Bon Appétit.