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Cranberry-Tequila Cream Cheese Tart with Cornmeal Crust Recipe

Cranberry-Tequila Cream Cheese Tart with Cornmeal Crust Recipe

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Cranberry-Tequila Cream Cheese Tart with Cornmeal Crust

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Ingredients

Count

Nutrition

1149

Calories

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Ingredients:

Serving

1 cup all purpose flour
2/3 cup yellow cornmeal
1 tsp sugar
pinch of salt
1/2 cup (1 stick) chilled unsalted butter , cut into 1/2-inch pieces
2/3 cup cream cheese, chilled , cut into 1/2-inch pieces
3 tbsp (about) ice water
8 oz cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1 tbsp plus 2 tsp cointreau or other orangeliqueur
1 tbsp plus 1 tsp tequila
1 tbsp (packed) grated orange peel
1/4 tsp salt
3/4 cup sugar
1/3 cup frozen orange juice concentrate
2 tbsp (1/4 stick) unsalted butter
2 tbsp cointreau or other orange liqueur
1/2 tsp ground cinnamon
1/4 tsp ground allspice
2 cups fresh cranberries
orange peel strips

Directions:

For crust: Mix first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add cream cheese and pulse 3 times to combine. Blend in enough ice water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface. Roll out dough to 15-inch round. Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom. Fold in excess dough to form double-thick sides. Transfer tart pan to freezer and chill crust for 1 hour.
Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans and bake until crust is firm, about 20 minutes. Transfer tart pan to rack; let crust cool completely in pan.
For filling: Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in powdered sugar, then remaining ingredients.
Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.
For glaze: Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil. Boil 1 minute. Transfer glaze to bowl and cool completely.
Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Garnish tart with orange peel.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1149.31 Kcal (4812 kJ)
Calories from fat	414.47 Kcal
		% Daily Value*
Total Fat	46.05g	71%
Cholesterol	95.85mg	32%
Sodium	457.85mg	19%
Potassium	773.7mg	16%
Total Carbs	62.07g	21%
Sugars	34.15g	137%
Dietary Fiber	1.89g	8%
Protein	6.62g	13%
Vitamin C	13.5mg	22%
Vitamin A	0.3mg	9%
Iron	0.4mg	2%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	411.25 Kcal (1722 kJ)
Calories from fat	148.31 Kcal
		% Daily Value*
Total Fat	16.48g	71%
Cholesterol	34.3mg	32%
Sodium	163.83mg	19%
Potassium	276.85mg	16%
Total Carbs	22.21g	21%
Sugars	12.22g	137%
Dietary Fiber	0.68g	8%
Protein	2.37g	13%
Vitamin C	4.8mg	22%
Vitamin A	0.1mg	9%
Iron	0.1mg	2%
Calcium	24.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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