Name: Cranberry Linzer Tart
Yield: 10 servings
Ingredients: 1 lb. fresh (or frozen) cranberries; 1¼ cups granulated sugar; 1 Tbsp. finely grated peeled ginger; 1 Tbsp. unsalted butter; Pinch of kosher salt; 1 tsp. finely grated lemon zest; 1½ cups walnuts; 1 cup granulated sugar; 2 tsp. finely grated lemon zest; 1½ tsp. ground cinnamon; ½ tsp. kosher salt; ¼ tsp. ground cloves; ¼ tsp. freshly grated nutmeg; ¼ tsp. baking powder; 2 cups all-purpose flour, plus more for dusting; 14 Tbsp. chilled unsalted butter, cut into pieces; 2 large eggs; Powdered sugar (for serving); A 10"-diameter fluted tart pan with removable bottom

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Recipe notes