Cristina Jimenez's Orange Tart with Cranberry Orange Sauce and Candied Walnut

1/2 cup sugar

1/2 teaspoon salt

1

Preheat oven to 325 degrees. Using medium bowl, whisk together egg white and vanilla. Add walnuts, tossing to coat evenly.

2

Using a small bowl, whisk together cinnamon, sugar and salt. Pour over coated walnuts, stirring to coat the nuts with the sugar mixture.

3

Spread walnuts on a baking sheet. Bake for 10 minutes and stir. Return to oven for 10 minutes and stir again. Return for 3 minutes and stir. Cool completely and store in an airtight container.

Makes 10 servings.

Nutrition information per serving: 192 calories, 70% calories from fat, 15 g fat, 1 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 6 g protein, 122 mg sodium, 2 g fiber

 

Tart shell

Frozen store-bought pie shell can be substituted in a pinch, but the addition of ground walnuts and cinnamon makes this recipe worth the time and effort. The tart shell can be prepared in a pie plate, a tart ring with a removable bottom or a springform pan.

1 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup sugar

2 cups walnut pieces, finely ground

1/2 cup (1 stick) unsalted butter, cubed

2 large egg yolks