<\/em><\/strong><\/p>\n

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A truly special cranberry walnut tart inspired by a classic Linzer torte. The filling is a homemade cranberry jam, quick to prepare \u2013 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 :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the walnut pastry:<\/span><\/p>\n

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• 1\u00bd cups walnuts<\/li>\n
• 1 cup sugar<\/li>\n
• 2 teaspoons finely grated lemon zest<\/li>\n
• 1\u00bd teaspoons ground cinnamon<\/li>\n
• a pinch of salt<\/li>\n
• \u00bc teaspoon ground cloves<\/li>\n
• \u00bc teaspoon grated nutmeg<\/li>\n
• \u00bc teaspoon baking powder<\/li>\n
• 2 cups plain flour<\/li>\n
• 160 g butter, cold and cubed<\/li>\n
• 1 large egg<\/li>\n<\/ul>\n

  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.<\/p>\n

  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).<\/p>\n

  Ingredients for cranberry filling:<\/span><\/p>\n

  \n
  • one full batch of homemade cranberry jam<\/a><\/li>\n<\/ul>\n

    Additionally:<\/span><\/p>\n

    \n
    • 1 egg, beaten (for brushing)<\/li>\n<\/ul>\n

      Grease and flour a 25 cm tart tin, tapping out any excess flour.<\/p>\n

      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\u20132 cm wide. Arrange them in a lattice pattern over the tart. Brush the top with beaten egg.<\/p>\n

      Bake at 180\u00b0C for 45\u201350 minutes, until golden and the filling is bubbling. Remove from the oven and allow to cool.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe adapted from Bon App\u00e9tit<\/span><\/span><\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      A truly special cranberry walnut tart inspired by a classic Linzer torte. The filling is a homemade cranberry jam, quick to prepare \u2013 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<\/p>\n","protected":false},"author":1,"featured_media":6703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[86,351,94,103],"duration":[],"tag_group":[],"class_list":["post-6702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-cinnamon","tag-cranberry","tag-lemon-lime","tag-walnuts"],"acf":[],"yoast_head":"\n