Cranberry Walnut Tart

Recipe courtesy of KAMUT

Makes 12 Servings

Ingredients: Crust

10 oz KAMUT Wheat Flour

5 oz Sweet Butter cut into ½ inch dice

½ cup Ice Water for mixing

Pinch of Salt


Ingredients: Filling

1 ½ stick unsalted butter, softened

1 cup packed, light brown sugar

1 egg

½ tsp vanilla extract

½ cup KAMUT Wheat Flour

¾ cup walnut pieces

1/3 cup fresh or frozen cranberries

Confectioner’s sugar for dusting



Heat oven to 400 degrees. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together – do not make it too “wet.” Wrap and refrigerate for 15 minutes before using. Roll out on floured surface until 2-3” larger than the 8” flan tin. Roll out the pastry thinly to line the flan tin. Chill for 20 minutes. Line with parchment paper, add rice or beans and bake blind for 20 minutes. Take out the paper and bake for a further 5 minutes.



Cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla ad a pinch of salt. Stir in the flour, then fold in the walnuts and cranberries. Spoon the mixture into the pastry case and press down lightly. Bake for 45 minutes. Serve warm or room temperature dusted with confectioner’s sugar.


Published on WholeFoods Magazine Online, 12/4/2015