CRANBERRY ORANGE DESSERT RECIPES

CRANBERRY-ORANGE TART RECIPE | MYRECIPES

Cranberry-Orange Tart Recipe | MyRecipes image

This fall dessert takes you straight into winter with its citrus flavor and warm berry filling. It makes a beautiful finale for a dinner party, or a memorable weeknight treat.

Provided by MyRecipes

Yield 10 servings

Number Of Ingredients 15

Ingredients

Crust:
1?½ cups all-purpose flour
2 tablespoons sugar
? teaspoon salt
6 tablespoons chilled butter, cut into small pieces
? cup ice water
Cooking spray
Filling:
? cup orange juice
2?½ tablespoons cornstarch
1 cup sugar
¼ cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

Steps:

Preheat oven to 425°.
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.
Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.

Nutrition Facts : Calories 274 calories, CarbohydrateContent 49.4 g, CholesterolContent 19 mg, FatContent 8.2 g, FiberContent 2.2 g, ProteinContent 2.5 g, SaturatedFatContent 4.4 g, SodiumContent 105 mg

CRANBERRY-ORANGE TART RECIPE | MYRECIPES

Cranberry-Orange Tart Recipe | MyRecipes image

This fall dessert takes you straight into winter with its citrus flavor and warm berry filling. It makes a beautiful finale for a dinner party, or a memorable weeknight treat.

Provided by MyRecipes

Yield 10 servings

Number Of Ingredients 15

Ingredients

Crust:
1?½ cups all-purpose flour
2 tablespoons sugar
? teaspoon salt
6 tablespoons chilled butter, cut into small pieces
? cup ice water
Cooking spray
Filling:
? cup orange juice
2?½ tablespoons cornstarch
1 cup sugar
¼ cup orange marmalade
2 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

Steps:

Preheat oven to 425°.
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.
Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.

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