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Cranberry-Orange Tart

Active Time: 3 Hour 30 Minutes

Total Time: 3 Hour 30 Minutes

Serves: 10

INGREDIENTS

Cranberry-Orange Tart

DIRECTIONS

  • Preheat oven to 350°F. Place almonds in bowl of food processor; process until finely ground. Add Fleischmann’s, 1 cup of the flour, 1/4 cup of the brown sugar and the egg. Cover; process again until mixture forms ball. Add the remaining flour; process until just blended into dough.
  • Press dough onto bottom and about 2 inches up sides of 9-inch springform pan. Chill crust 20 minutes. Bake 20 to 25 minutes or until edges are golden; cool.
  • Place orange juice in medium saucepan, sprinkle gelatin over juice and whisk to separate gelatin granules. Let stand 4 minutes to avoid lumps. Add the remaining 3/4 cup brown sugar and 2/3 cup of the marmalade; blend well. Bring to a boil; stir in cranberries. Reduce heat to low; cover and cook 10 minutes or until cranberries pop. Remove from heat; skim off and discard foam. Pour mixture into cooled crust.
  • Chill tart several hours or overnight. Remove side of pan. Melt the remaining 1/3 cup marmalade; spread over tart. Cut into 10 wedges and garnish with Reddi-wip just before serving.

NUTRITIONAL INFORMATION

Serving Size: 10 servings (1 slice each)
  • Calories 407kcal -
  • Total Fat 14g -
  • Saturated Fat 3g -
  • Cholesterol 22mg -
  • Sodium 103mg -
  • Carbohydrates 66g -
  • Fiber 5g -
  • Protein 6g -