The Pioneer Woman Tasty Kitchen
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Cranberry-Orange Tart with Walnut Pie Crust

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Level: Easy

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Description

A walnut pie crust is filled with cranberry-orange filling for a tasty holiday treat. Vegan and gluten-free!

Ingredients

  • FOR THE CRUST:
  • 3 cups Walnut Halves
  • 1 Tablespoon Canola Oil
  • 3 Tablespoons Maple Syrup
  • FOR THE FILLING:
  • 1 whole Orange, Juiced
  • 2-½ Tablespoons Cornstarch
  • 1 package Fresh Cranberries (12 Oz Package)
  • ½ cups Maple Syrup
  • ¼ cups Orange Marmalade
  • 1 Tablespoon Grated Orange Rind
  • 2 Tablespoons Chopped Walnuts, Toasted, Plus Extra For Topping

Preparation

Preheat oven to 325 F.

In a food processor, process 3 cups walnuts to a find crumb. Remove crumbs to a bowl and mix with remaining crust ingredients. Mixture should hold together when pinched between two fingers, but not be too wet. Add some extra ground walnuts if it seems too wet, or a bit more maple syrup if it doesn’t hold together.

Press into a 9-inch tart or pie pan, taking care to press some up against the sides to hold in the filling. Bake for 10 minutes, remove it from the oven and let it cool on a wire rack before filling.

Increase oven temperature to 350 F. In a saucepan (without heat yet), whisk together orange juice and cornstarch. Now add the remaining filling ingredients. Heat over medium, stirring, until mixture is thick. This will take only a few minutes.

Spread evenly into prepared crust. Bake at 350 F for 20-30 minutes, until crust is golden brown. Remove to wire rack and let cool completely before serving. Optionally, you can top it with additional toasted walnuts once cool.

Filling portion of the recipe was adapted from myrecipes.com.

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