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Add a photoServings: 6
Ingredients
- 1 x Pate sucree' recipe Raw rice
- 3 lrg Large eggs
- 2/3 c. Dark brown sugar, firmly pac ed
- 2/3 c. Corn syrup
- 1/4 c. Unsalted butter, melted and ooled
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1 1/4 c. Cranberries, minced
- 1 c. Walnuts, minced
Directions
- Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or possibly 10 or possibly 11-inch round tart pan with a removable fluted rim.
- Refrigerateshell for 30 min. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 min. Remove foil and rice, and bake the shell 5-10 min longer, or possibly till it is pale golden brown in color. Let it cold in the pan on a rack.
- In a bowl, whisk together the Large eggs, brown sugar, syrup, butter, salt, and vanilla till the mix is smooth. Stir in the cranberries and walnuts.
- Pour filling into the shell.
- Bake in the middle of a preheated 350f oven for 40-45 min or possibly till it is golden brown. Let it cold completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 373 | |
| Calories from Fat 138 | 37% |
| Total Fat 15.95g | 20% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 260mg | 11% |
| Potassium 127mg | 4% |
| Total Carbs 57.3g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 35.28g | 24% |
| Protein 4.63g | 7% |
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