6 tablespoons chilled butter, cut into small pieces
1/3 cup ice water
1/3 cup orange juice
2 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries
How to Make It
Preheat oven to 425°.
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.
Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.
This is a beautiful and tasty recipe. I did have the same trouble as one of the other cooks - it didn't hold together the first time and leaked out of the bottom of the pan. The next time - I pre-baked the crust. You must remember to weight it down if you're going to do this (put tin-foil in the center with beans on it). I baked it for about 30 minutes in a 425 oven.
I also cooked the filling a bit before putting it in the crust. I cooked the OJ, cornstarch, sugar, marmalade, orange rind and 1/2 of the cranberries over low heat until the sugar really melted and the mixture thickened (about 15-20 minutes). I then added the rest of the berries and walnuts and poured it into the crust. I only cooked half of the berries because I wanted some of them to retain most of their shape. I also held out the walnuts so they would stay crunchy. Then I cooked the tart in a 350 oven for the remaining 35 minutes. The tart holds together much better and the filling sets up nicely. It is really good warmed up.
This tart is so easy (especially if you use Pillsbury's refrigerated pie dough), and it gets raves whenever I serve it. Instead of 1/2 cup sugar I use 1/4 cup sugar and 1/4 cup Splenda. It looks so festive and tastes great. If you wish, a little vanilla ice cream on the side finishes it off nicely. I've served this several times at dinner parties, and someone always asks for the recipe.
This was a delicious end to a heavy holiday meal, when no one is really interested in decadent desserts. I cut up half an orange and mixed that in with the rest of the cranberry filling... the fruity, tangy mixture and flaky crust were sweet, but not overwhelming. If anything, I would increase the marmalade to make it less tangy, but it was good as is, but I will definitely be making this again. So easy!
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