Cranberry-Orange Tart

• Produce

  • 1 tbsp Orange rind

• Condiments

  • 1/4 cup Orange marmalade

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 1/2 tbsp Cornstarch
  • 1/8 tsp Salt
  • 18 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 2 tbsp Walnuts, toasted

• Drinks

  • 1/3 cup Ice water
  • 1/3 cup Orange juice

• Dairy

  • 6 tbsp Butter

• Other

  • 1 None (12-ounce package fresh cranberries

Found on myrecipes.com

Description

Directions

• 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.