Walnut Cranberry Whiskey Tart |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A standard on the Thanksgiving table. I love cranberry and have great fun adding them to other recipes for a tart twist. Ingredients:
1 refrigerated pie crust, softened and rolled out flat. |
3 eggs, slightly beaten |
2/3 cup of sugar |
3/4 cup of light corn syrup |
1/4 cup of bourbon whiskey |
1 1/2 cups of chopped walnuts |
3/4 cup of fresh chopped cranberries |
1/2 cup of whipping cream whipped |
Directions:
1. Preheat oven to 450.
2. Place pie crust in 9 inch pie pan. Line with a sheet of parchment paper and fill with some beans (I keep a jar of beans just for this purpose, they don't cook well after being used as pie crust weights, trust me on this one.) Bake for 5 to 7 minutes to lightly brown the crust. Pull out of oven, remove the parchment and reserve the beans for the next time you bake.
3. Reduce the oven heat to 350 degrees.
4. In a large bowl, beat the eggs, sugar, corn syrup and whiskey, Stir in the nuts and cranberries. Pour into the cooled partically cooked crust.
5. Bake at 350 for 45 minutes. If it starts to brown too much, lightly cover the edges with foil strips. Let cool for 30 minutes to set up the center.
6. Serve with whipped cream.
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