- 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
- 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.
- Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.
- 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.
- Move oven rack to middle position and reduce oven temperature to 350°F.
- Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
- 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.