Sunday, November 18, 2007

Walnut Cranberry Whiskey Tart

This is one of my favorite holiday recipes. I think you could leave out the whiskey if you're a teetotaller and use apple or cranberry juice instead. I got the crust recipe from Deb who learned to make it in Paris. Look...no rolling!

French Tart Crust

4 Tbls water
1 tbls oil
3/4 butter
1 tbls sugar
Heat this in the microwave until boiling. Remove and quickly add flour (as much as needed) until the dough gathers in the middle away from the sides.
Pat into a tart pan, prick with a fork and use the fork tines to dent the sides of the crust then bake at 425 for 10-15 minutes.

Walnut Cranberry Whiskey Tart

3 eggs beaten slightly
2/3 cup sugar
3/4 cup light corn syrup
1/4 cup bourbon whiskey
1 1/2 cups chopped walnuts
3/4 cup coarsely chopped fresh cranberries
1/2 cup whipping cream whipped

Heat oven to 350.
In large bowl, combine eggs, sugar, corn syrup and whiskey; beat until well blended. Stir in walnuts and cranberries. Pour into crust.
Bake at 350 for 35 to 45 minutes until edges are puffed and center is set. Lightly cover edges the last 10 minutes.
Cool 30 minutes ...serve warm or cold with whipped cream.

Here's our menu for Thanksgiving dinner. I toyed with the idea of buying a dinner from the deli but in the end, it didn't appeal. I love to cook but hate to clean. Regis said he would be in the kitchen helping from start to finish.

Roast Turkey
Mashed Potatoes
Giblet Gravy
Green Bean Casserole
Sweet Potatoes
Bread Stuffing
Andouille Sausage Stuffing
Fresh Cranberry Relish
Dinner Rolls

Cranberry Tart
Emerill's Peanut Butter Pie
Pumpkin Truffles

1 comment:

Jill said...

I can almost taste the tart from reading the recipe. I love it--and have to find a reason to make it soon. Thanksgiving won't be the time, since we've got the dessert covered, but I think I'll make it at Christmastime. Keep posting recipes... it's inspirational!