1 c. unsifted flour
1/3 c. sugar
Pinch of salt
5 tbsp. butter
1 lg. egg, lightly beaten
1/2 tbsp. water

FILLING:

1/2 c. sugar
1/2 c. light corn syrup
2 lg. eggs, lightly beaten
2 tbsp. butter, melted
1/2 tsp. grated orange rind
1 c. walnuts
1 c. fresh or frozen cranberries

Prepare tart shell. In large bowl combine flour, sugar, and salt. With pastry cutter cut in butter until mixture resembles very coarse crumbs. Add egg and water and stir lightly with a fork must until mixture forms a ball. Wrap and refrigerate 1 hour.

Heat oven to 375 degrees with floured fingers. Pat chilled pastry into 9 inch fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights. Bake 10 minutes. Remove foil and weights. Bake 5 minutes longer.

Prepare tart filling: In large bowl, combine sugar, corn syrup, eggs, butter, and orange rind. Place walnuts and cranberries in bottom of tart shell. Pour sugar mixture over walnuts and cranberries.

Bake tart 25-30 minutes or until crust is golden, edge of filling is firm, and center is still slightly soft. Cool tart in pan on wire rack. Refrigerate until ready to serve. To serve, remove rim of pan and place tart on serving dish.