Cranberry-Orange Tart

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Servings: 6 Difficulty: Advanced
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A festive tart featuring a buttery almond crust and a glossy, tart-sweet cranberry filling.
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This Cranberry-Orange Tart is a stunning dessert that balances bright citrus notes with the deep, tangy flavor of cranberries. The base is a rich, buttery crust made with ground slivered almonds, offering a delightful nutty crunch that contrasts beautifully with the smooth, gelatin-set fruit filling. Bursting with color and flavor, it&# 226;€™s perfect for holiday gatherings, winter dinners, or as a sophisticated end to a Sunday brunch. The combination of orange marmalade and fresh cranberries creates a sophisticated taste profile that is both refreshing and comforting.

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Cranberry-Orange Tart

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 2250.0

Description

This Cranberry-Orange Tart is a stunning dessert that balances bright citrus notes with the deep, tangy flavor of cranberries. The base is a rich, buttery crust made with ground slivered almonds, offering a delightful nutty crunch that contrasts beautifully with the smooth, gelatin-set fruit filling. Bursting with color and flavor, it&# 226;€™s perfect for holiday gatherings, winter dinners, or as a sophisticated end to a Sunday brunch. The combination of orange marmalade and fresh cranberries creates a sophisticated taste profile that is both refreshing and comforting.

Ingredients

Directions

  1. Place slivered almonds in a food processor and pulse until finely ground.
  2. Add butter, 3 tablespoons packed brown sugar, 1 cup flour, and 1 egg to the processor.
  3. Cover and process until the mixture forms a cohesive ball.
  4. Add the remaining flour to the mixture.
  5. Cover and process again briefly until the dough forms a firm ball.
  6. Press the dough evenly into a 9-inch springform pan, forming a 2-inch-high crust on all sides.
  7. Chill the crust in the refrigerator for 20 minutes.
  8. Bake the crust at 350°F (177°C) for 20 to 25 minutes, or until the edges are golden brown.
  9. Remove from oven and allow the crust to cool completely.
  10. In a small saucepan, combine orange juice and unflavored gelatin.
  11. Let stand for 5 minutes to soften the gelatin, then stir over low heat until completely dissolved.
  12. Stir in 2/3 cup orange marmalade and 1/2 to 3/4 cup packed brown sugar.
  13. Bring the mixture to a boil, stirring constantly.
  14. Stir in the fresh or frozen cranberries.
  15. Reduce heat to low and cover the pan.
  16. Simmer gently for 10 minutes until cranberries burst and mixture thickens slightly.
  17. Remove from heat and skim off any foam from the surface.
  18. Pour the warm cranberry mixture into the cooled crust.
  19. Chill the tart in the refrigerator for several hours or overnight until set.
  20. To serve, remove the sides of the springform pan and place the tart on a serving platter.
  21. Melt the remaining orange marmalade and brush a thin layer over the top of the tart for a glossy finish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2250.0kcal
% Daily Value *
Total Fat 217.0g334%
Saturated Fat 70.1g351%
Cholesterol 258.0mg86%
Sodium 771.6mg33%
Total Carbohydrate 52.0g18%
Dietary Fiber 30.0g120%
Sugars 10.7g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, orange, tart, dessert, almond, crust, gelatin, marmalade, holiday, winter, festive, citrus, fruit, pastry, chilled, vegetarian, breakfast, brunch, easy, classic
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