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Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

184 calories; calories from fat 27%; fat 5.5g; saturated fat 1.4g; mono fat 1.8g; poly fat 1.7g; protein 2.2g; carbohydrates 32.5g; fiber 2.5g; iron 0.8mg; sodium 115mg; calcium 25mg.
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