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This Cranberry Walnut Tart recipe was developed as part of a sponsored post for Finlandia™. All opinions are 100 % mine.

Click here to visit Finladia’s Facebook page for your chance to win a $1,000 VISA gift card when you vote for your favorite food blogger’s recipe made with Finlandia Premium Imported Butter.

When it comes to cooking and baking for the holidays, only the best ingredients will do! After all, preparing a delicious home-cooked meal is one of the best ways we can think of to show our love to family and friends – so it’s important to us that we use high-quality ingredients in our recipes.

So when Finlandia asked us to share a special, favorite holiday dessert – our rich, decadent Cranberry Walnut Tart – and swap in Finlandia Premium Imported Butter in the recipe, we jumped at the chance! Finlandia is best known in the United States for their delicious Swiss cheese, but Finlandia also makes a delicious premium-quality butter that really raises the bar!

I admit that before this recipe challenge, I had never tried Finlandia’s butter before. I was thrilled to discover that Finlandia’s Premium Imported Butter is truly legendary – rich, creamy and delicious – and perfect for our special Cranberry Walnut Tart recipe.

Finlandia has been making delicious butter and cheeses in Finland for over 100 years. Their butter and cheeses are made with the purest milk from Finnish family-owned farms who treat their cows like family! Finlandia products are always made to uncompromising standards using only the purest, natural ingredients – no artificial ingredients and no added hormones.

To make our Cranberry Walnut Tart, we start by making a rich, buttery, shortbread shell. You can see here that the Finlandia butter is very yellow and creamy!

After partially baking the buttery tart shell, we mixed fresh cranberries and toasted walnuts into a sweet sugar and melted butter filling which is very reminiscent of a filling for pecan pie, Then we baked the Cranberry Walnut Tart until the cranberries are warm and glistening and the filling is thickened.

This gorgeous Cranberry Walnut Tart is so good! The tartness of the fresh cranberries perfectly offsets the sweet rich filling, and the tender crunch of the shortbread tart shell is sweet buttery perfection!

We hope you’ll give Finlandia Premium Imported Butter a try this holiday season as you start your holiday baking. (There really is a difference!)

To learn more about Finlandia visit them online, or on Facebook, Twitter, Instagram, Pinterest and YouTube. #LegendaryTaste

For some wonderful recipe inspiration, visit Finlandia’s Recipe Contest here and vote for your favorite food blogger recipe. (We hope you love our Cranberry Walnut Tart so much, you’ll vote for our recipe!)

And don’t forget – when you vote, you’ll be automatically entered for a chance to win a $1000 VISA gift card.

Cranberry Walnut Tart

Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8-10 slices

Ingredients

Crust

1 cup all-purpose flour
¼ teaspoon salt
6 tablespoons ice-cold unsalted Finlandia Premium Imported Butter, cut into 12 pieces
1 tablespoon granulated sugar
1 egg yolk
2-4 tablespoons ice water

Filling

3 large eggs
1 cup brown sugar
½ cup light corn syrup
1 teaspoon vanilla
4 tablespoons unsalted Finlandia Premium Imported Butter, melted
1 ½ tablespoon all purpose flour
¼ teaspoon salt
1 ¼ cups walnuts, toasted in a dry pan and coarsely chopped
3 cups fresh cranberries (if using frozen, thaw and drain and pat dry any excess moisture)

Instructions

To make the crust, place the flour, salt, cold butter, sugar and egg yolk in a food processor and pulse ten times.
Add up to four tablespoons of ice water and pulse as you add. The mixture will be a bit crumbly but should come together if you reach in a pinch a little in your hand.
Pour out onto a piece of plastic wrap and using the sides of the plastic, pull together into a ball. Wrap and press into a disc shape. Refrigerate for at least one hour. This can be done a day in advance.
Preheat oven to 425 degrees F.
Lightly dust your counter with flour and remove the dough from the refrigerator.
Roll out two inches larger than a 10” tart pan with a removable bottom.
Gently lift the dough into the tart pan and press into the sides and up to the rim making sure the dough is even all the way around. Don’t be afraid to make the sides thicker than the bottom by pressing the excess dough back down into the tart pan inside ridges.
Line the bottom with parchment and fill with pie weights, dry beans or rice.
Bake for ten minutes, remove from oven, remove weights and cool for ten minutes. The crust is par-baked at this point, not fully baked.
Lower oven temperature to 350 degrees F.
While the crust is being prepared, make the filling by beating the eggs in a medium bowl.
Add the brown sugar, corn syrup, vanilla and melted butter.
Beat in the flour and salt.
Stir in the chopped nuts and gently fold in the cranberries.
Pour the batter into the now cooled crust.
Place in the center of the oven and bake for 45 to 55 minutes until browned.
Cool to room temperature then refrigerate to set.
Best served cold.
Remove sides by placing tart on a high round surface such as a can and gently drop the outer ring to the table. Then place the tart onto a serving dish and cut into slices to serve.