Cranberry-Orange Tart
Submitted by Kaz
Cranberry orange tart with a buttery almond shortbread crust and glistening marmalade-glazed cranberry filling. A stunning make-ahead holiday dessert that chills overnight.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis tart is a showpiece, and it practically begs to be made the night before.
The crust is where it gets interesting: ground almonds, butter, brown sugar, and an egg pulsed in a food processor until it forms a ball. Pressed into a springform pan, it bakes into a rich, nutty shortbread shell that can stand up to the juicy filling.
That filling? Fresh cranberries simmered with orange juice, orange marmalade, and brown sugar until they burst and thicken, then set with a touch of gelatin. Pour it in, chill it overnight, and it firms into a glossy, jewel-toned layer.
A final brush of melted marmalade gives it that bakery-window shine.
Chef Tips
- Chill the crust for a full 20 minutes before baking so it holds its shape against the sides of the pan.
- Skim the foam off the cranberry mixture before pouring into the crust for a cleaner, more polished finish.
- This tart needs several hours to set, so plan on making it the day before you serve it.
- Bring it to room temperature for about 15 minutes before slicing for the cleanest cuts.
Ingredients
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
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