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Fresh-Orange Tart

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 (9-inch) Pastry Crust
  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.