1 cup walnuts, toasted and cooled
1 cup flour
1/2 cup powdered sugar
1/4 tsp salt
1/4 tsp orange zest
4 oz cold butter, unsalted
10oz Sunsweet® Cranberries or Amazin™ Cranberries
2 cups PlumSmart®, reduced to 1 cup
1/2 cup sugar
1 tsp cornstarch
1/2 cup fresh lemon juice
6 each large egg yolks
4 oz butter, unsalted
Preheat oven to 350°F. Grind the walnuts to a coarse flour by pulsing in a food processor. Be careful not to grind to a paste but like a coarse corn meal texture. Add the sugar, salt and flour and pulse the machine until it is the consistency of flour. Cut butter into small pieces and drop them on top of the flour mixture along with the orange zest. Pulse carefully until the butter pieces are the size of small peas and the dough holds together when pinched. Do not over mix.
Pour the dough into a 10 inch tart pan. Put a piece of parchment over the dough and using your hands, press the dough evenly to cover the bottom and sides of the pan. Put the pan with the dough in the freezer for 30 minutes. Remove dough from freezer and bake uncovered for 15 minutes. Remove from oven and set aside.
Cranberry Curd Ingredients
In a heavy bottomed, medium saucepan combine the reduced PlumSmart juice and cranberries. Bring to a boil and remove from heat. When cool, puree the cranberries in a food processor until smooth. Set aside.
In a large, heavy bottomed saucepan whisk together the sugar and cornstarch to remove the lumps. Add the rest of the ingredients and heat on medium high, whisking continuously. Cook this mixture about 4 minutes, whisking all the time. Remove the pan from the heat. Strain the cranberry curd through a fine mesh metal strainer, pour the curd over the walnut crust and bake 15 minutes or until the curd is just set. Refrigerate for 2 hours before serving. Sprinkle the top with powdered sugar before serving or serve with whipped cream.