Cranberry-orange Tart

  • on August 9, 2010
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Ingrients & Directions

French pastry (recipe
2 tb Currant jelly; melted
1 c Currant jelly
2 c Cranberries
1/4 An orange; cut up
1 Unflavored gelatin
3 tb Orange liqueur

On a lightly floured surface roll French Pastry dough to a 13-inch circle.
Line an 11-inch flan pan with removable bottom with dough, being careful
not to stretch dough. Trim edges. Fold any excess dough under. Prick bottom
and sides; line with foil and fill with dried beans.

Bake pastry in a 400 degree oven for 15 minutes. Remove foil and beans;

baking 10 to 15 minutes more or till pastry is light brown. Brush melted
jelly over bottom of crust. Cool on a wire rack.

In a 10-inch skillet bring the 1 cup jelly and A cup water to boiling. Add
cranberries;cook, uncovered, over low heat for 3 to 5 minutes or till
berries pop. With slotted spoon, transfer cranberries to a bowl; set aside.

In blender container or food processor bowl combine the orange and 1/4cup o
f the jelly liquid; cover and blend till smooth. Return mixture to skillet.
Combine gelatin and 1/4 cup water let stand 5 minutes. Add gelatin mixture
and liqueur to s killet. Heat and stir till gelatin is dissolved. Pour
gelatin mixture over cranberries. To cool, place skillet in a bowl or sink
of ice about 15 minutes or till mixtu re is partially set, stirring

Spoon mixture into pastry shell; spread evenly. Chill 2 hours or till firm.
To serve, cut into wedges. Makes 10 servings. Scanned and Busted by

Contributor: Holiday Cooking (BH&G 1986)

1 Serving

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