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Cranberry-Orange Tart

Randy Mayor; Lydia DeGaris-Pursell
Yield 10 servings
This fall dessert takes you straight into winter with its citrus flavor and warm berry filling. It makes a beautiful finale for a dinner party, or a memorable weeknight treat.

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/3 cup ice water
  • Cooking spray
  • Filling:
  • 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

Nutrition Information

  • calories 274
  • caloriesfromfat 27 %
  • fat 8.2 g
  • satfat 4.4 g
  • monofat 2.2 g
  • polyfat 1.1 g
  • protein 2.5 g
  • carbohydrate 49.4 g
  • fiber 2.2 g
  • cholesterol 19 mg
  • iron 1.1 mg
  • sodium 105 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.

  5. Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.

  6. 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.

  7. 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.