Cranberry Tart Recipe

0 Grease with cooking spray the bottom and sides of a 10 inch Tart pan with removable bottom. Pre-heat oven to 350 Fahrenheit.
1 Over a large bowl of a stand mixer, mix the unsalted butter and cup sugar in medium speed until light and fluffy, for around 3 minutes. Add the vanilla extract and salt, and mix. Scrape with a rubber spatula the bottom and sides of the bowl.
2 Add the flour and start mixing in low speed; increase speed to medium and beat until everything is well incorporated and large crumbs start to form. Do not over mix.
3 Separate dough in half. Wrap one half of the tart dough in plastic wrap and refrigerate. Press the remaining dough into the bottom of the pan and sides of pan, covering thoroughly. Optional: place on top of the tart crust a piece of parchment paper, then place pie weights on top. Alternatively, if you don't have pie weights, as soon as the crust is out of the oven, push gently with the back of a spoon. Place the tart pan on a baking sheet and bake for 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
4 Scoop out 2 Tablespoons of jam and place them in a small container. Add the rest of the cranberry filling, smoothing it with the back of a spoon to form an even layer. Remove the remaining dough from the fridge and crumble half of it on top of the jam, then sprinkle with half of the walnut chunks. Crumble on top the rest of the dough and sprinkle with the rest of the walnuts. 
5 Bake for 25 to 30 minutes or until golden brown. Remove from the oven and let cool completely over a wire rack. 
6 Remove the tart from the tart pan carefully. Add bits of your remaining cranberry mixture on top of creases and small holes of your tart for garnish. Sprinkle with powdered sugar, serve with whipped cream or a scoop of ice cream, and enjoy!