Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.

　　

Ingredients

Makes 8 to 10 servings

　　Sweet pastry dough

　　3 large eggs

　　2/3 cup packed dark brown sugar

　　2/3 cup light corn syrup

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　1/2 teaspoon salt

　　1 teaspoon vanilla

　　1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)

　　1 cup chopped walnuts (1/4 pound)

　　

Special Equipment

a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

　　

Make shell:

Step 1

Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

　　

Step 2

Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.

　　

Step 3

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.

　　

Make filling:

Step 4

Move oven rack to middle position and reduce oven temperature to 350°F.

　　

Step 5

Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.

　　

Step 6

Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

　　Cooks' notes:

　　·Tart can be baked 1 day ahead and kept, covered, at room temperature.

　　·For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.