Fresh-Orange Tart

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.2g
  • Carbohydrate: 32.5g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 115mg
  • Calcium: 25mg


  • 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


  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.
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