Time: 1 1/2 hours
Makes: 6 to 8 servings
Ingredients for dough
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold unsalted
butter, cut in cubes
1/2 teaspoon finely grated
lemon rind
2 1/2 tablespoons ice water
Instructions
1 In a food processor, combine flour, sugar and salt. Pulse briefly to combine. Add chilled butter and lemon rind, pulse 10 to 12 times or until butter mixture resembles coarse oatmeal.
2 with food processor running, add ice water all at once. Process for about 10 seconds until a ball of dough forms.
3 Turn dough onto a sheet of plastic wrap. Flatten to form a 7-inch circle. Wrap dough tightly and refrigerate at least 1 hour.
Ingredients for filling
2 cups cranberries
1/2 cup chopped walnuts
3 tablespoons sugar
2 tablespoons brown sugar
confectioners sugar
Instructions
1 Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet. In a large bowl, thoroughly combine cranberries, walnuts, sugar and brown sugar.
2 Spoon cranberry mixture over crust leaving about 1-inch border around the outside edge. Fold over cranberries, pinching as necessary to keep it in place.
3 Bake 15 to 18 minutes, or until crust is golden and berries are juicy. Cool on a rack about 10 minutes. Dust with sifted confectioner's sugar. Serve warm.
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