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Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 cup walnuts
- 1/4 cup + 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 5 tablespoons cold unsalted butter, cubed
- 12 ounces fresh cranberries
- Zest of 1 lemon
- 3/4 cup + 2 tablespoons sugar, divided
- 1/4 cup water
- 1/2 cup freshly squeezed lemon juice (or orange juice for a less tart flavor)
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons unsalted butter, room temperature
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a tart pan.
- Blend oats, walnuts, sugar, cinnamon, salt, and cardamom until coarse.
- Incorporate cold butter until crumbly.
- Press mixture into the tart pan and chill for 15 minutes.
- Bake crust for 15 minutes and cool.
- Simmer cranberries, zest, sugar, and water for 15 minutes.
- Blend the mixture until smooth.
- Heat cranberries in saucepan and whisk in remaining ingredients.
- Cook until thickened, then strain into a bowl.
- Pour filling into the cooled crust and refrigerate for at least 3 hours.
Notes
Ensure cranberries are fresh for the best flavor.
Allow the tart to chill thoroughly for optimal texture.
Experiment with citrus flavor using different juices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
- Cholesterol: 60