While pecan pie may be the go-to choice, this Cranberry Walnut Tart offers a refreshing twist that will leave you craving for another slice. Glistening, ruby red cranberries, add a zesty and tangy note to the luscious caramel-like maple and nut filling. This festive treat promises to be a true delight, combining the perfect balance of sweet and tart in every heavenly bite.
For the crust I used our Vegan All-Butter Pie Crust recipe, and blind baked it before I poured in the filling.
Blind baking means to partially bake the crust before you add any filling. This extra step ensures that your crust will be fully baked and crisp, and will safeguard against the dreaded soggy bottom.
Whether you choose to make your own crust, or use a store bought vegan crust, I highly recommend taking the time to blind bake your crust. After all, even the most sublime filling will not be very enjoyable served in a partially raw or soggy crust.
- Roll out your crust and press it into your pie dish. Refrigerate for about 30 minutes.
- Preheat oven to 375°F.
- Remove your pie pan from the refrigerator and line with parchment paper (not wax paper – the wax will begin to melt in the heat of the oven). Fill with pie weights, dried beans or uncooked rice.
- Bake until pastry is set and pale golden around the edge, about 15 minutes.
- Carefully remove parchment and weights and bake shell until pale golden all over, 5 to 10 minutes more.
I used an 8 inch tart pan with a removable bottom because I wanted to be able to pop the tart out and serve it on a platter. You can absolutely use a regular tart or pie dish if you prefer, though.
To replace the eggs in the Cranberry Walnut Tart, I tried out a couple of options. I swapped each egg with either a tablespoon of cornstarch or ground flax. To make things fair, we did a blind taste test, and neither CJ (our official taste tester), nor I could tell the difference between the two versions. In the end, I went with cornstarch because it gave the tart a prettier, shinier finish, making it look even more appealing. The flax version looked a tad duller, but if you’re not a fan of corn, you can give the flax option a shot.
When it comes to sweetening the tart, I ditched the corn syrup and went for maple syrup instead. Living in northern Massachusetts, we’ve got some seriously amazing maple syrup. Trust me, it’s way tastier than corn syrup and it adds a fantastic flavor to the pie.
This tart is amazing with either walnuts or pecans, so just go with whatever floats your boat. Whichever nuts you choose, make sure you toast them up first. Toasting really brings out all those nutty flavors, making them extra tasty and crunchy. Trust me, even though we’re gonna bake them later, toasting is the way to go. Once they’re all mixed in with the other ingredients, they won’t get enough heat to get toasty on their own.
This Cranberry Walnut Tart is super delicious, especially when you let the filling set overnight. So go ahead and make it beforehand, you won’t be disappointed! 😉
Cranberry Walnut Tart
- 1 pie crust
- ⅔ cup maple syrup
- ½ cup brown sugar
- 2 tbsp cornstarch
- ¼ cup vegan butter, melted
- ¼ tsp salt omit if using salted butter
- 1 tsp vanilla extract
- 1 ½ cups fresh cranberries
- 1 ½ cups walnuts or pecans – toasted
To blind bake the crust:
- Preheat oven to 375°F. Roll out your crust and place it in an 8 inch tart pan, or pie dish. Line the crust with parchment paper and fill with pie weights, dried beans or uncooked rice.
- Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
For the filling:
- Reduce oven temperature to 350°F.
- Spread the nuts on a baking sheet and toast until fragrant, about ten minutes, while you prepare the filling.
- Whisk together maple syrup, brown sugar, corn starch, butter, salt (omit is using salted butter), and vanilla in a bowl until smooth.
- Place the toasted nuts and cranberries in the pre-baked tart shell. Pour the maple syrup mixture over and bake for 40 minutes until the filling is bubbly.
- Cool completely before slicing. Can be made a day ahead.
We think you’ll love this, too!