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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons sugar |
1/8 teaspoon salt |
6 tablespoons chilled butter, cut into small pieces |
1/3 cup ice water |
cooking spray |
1/3 cup orange juice |
2 1/2 tablespoons cornstarch |
1 cup sugar |
1/4 cup orange marmalade |
2 tablespoons chopped walnuts, toasted |
1 tablespoon grated orange rind |
1 (12-ounce) package fresh cranberries |
Directions:
1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.
5. Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
6. 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.
7. 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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