Fresh-Orange Tart

Cooking Light
8 servings (serving size: 1 wedge)


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6 large navel oranges
1/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons orange marmalade


Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set 2 cups sections aside; reserve 1/2 cup juice. Discard membranes.

Combine sugar, cornstarch, and salt in a small saucepan; gradually add reserved juice, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook 1 minute. Remove from heat; stir in vanilla. Cool, stirring occasionally.

Place marmalade in a small microwave-safe bowl, and microwave at HIGH 30 seconds or until marmalade melts. Spread marmalade in bottom of prepared crust. Arrange 1 cup orange sections on top of marmalade; spoon 1/3 cup orange filling over sections. Top with remaining orange sections and orange filling. Cover and chill at least 4 hours.

Created date

November 1998

Nutritional Information

Calories 184
Caloriesfromfat 27 %
Fat 5.5 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 1.7 g
Protein 2.2 g
Carbohydrate 32.5 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 115 mg
Calcium 25 mg