Crostata Di Noci E Mirtilli Rossi: Cranberry Walnut Tart - cooking recipe

Ingredients

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
1/2 teaspoon finely grated lemon rind
2 1/2 tablespoons ice water
2 cups fresh cranberries
1/2 chopped walnuts
3 tablespoons sugar
2 tablespoons brown sugar
confectioners' sugar

Preparation

In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
With food processor running, add ice water all at once.
Process for about 10 seconds until a ball of dough forms.
Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
Bake 15-18 minutes, or until crust is golden and berries are juicy.
Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
Serve warm.