Search
by Ingredient

Cranberry-Orange Tart

StarStarStarHalf starEmpty star

Submitted by Kaz

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 237
CUP ML ALMONDS
slivered *
½ 118
CUP ML BUTTER
cut up
1 1
X X BROWN SUGAR *
1 ½ 355
1 1
EACH EACH EGGS
¼ 59
CUP ML ORANGE JUICE
1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
1 237
4 ½ 1.1
CUPS L CRANBERRIES
fresh or frozen

Directions

In food processor, chop almonds until ground.

Add butter, 3 tablespoons packed brown sugar, 1 cup flour and egg.

Cover and process until mixture forms ball.

Add remaining flour. Cover and process again until mixture forms ball.

Press dough into 9-inch springform pan, forming 2- inch-high crust on all sides.

Chill crust 20 minutes. Bake at 350℉ (180℃) 20 to 25 minutes or until edges are golden.

Cool. In saucepan combine orange juice and gelatin.

Let stand 5 minutes to soften, then stir over low heat until gelatin is completely dissolved.

Stir in ⅔ cup marmalade and ½ to ¾ cup packed brown sugar.

Bring mixture to boil. Stir in cranberries.

Reduce heat to simmer.

Cover and simmer 10 minutes. Remove from heat and skim off foam.

Pour mixture into cooled crust. Chill tart several hours or overnight.

To serve, remove sides of springform pan and place tart on serving platter.

Melt remaining marmalade and brush over tart.

Makes 1 (9-inch) tart

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 436 34% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 154mg 6%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 20%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 28%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe