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Cranberry-Orange Tart

Summary

Servings
Note: Updating servings size will only update ingedient amounts in the Ingredients area of the page, not in the Instructions.
Source

www.conagrafoods.com

Cook time30 minutes
Recipe TypeOther Desserts

Description

A tart, ruby red cranberry filling balanced with the
sweet taste of orange marmalade served in a toasted
almond crust.

Ingredients

1cslivered almonds
1⁄2c1 stick fleischmann's orginal margrine-sticks, cold, cut into pieces
1⁄2call -purpose flour, divided
1cfirmly packed brown sugar, divided
1 egg
1⁄4corange juice
1 envelope (.25 oz each) unflavored gelatin
1corange marmalade, divided
5cfresh cranberries, sorted and washed reddi-whip original whipped light cream

Instructions

Preheat oven to 350F. Place almonds in bowl of food processor; process until _ nely
ground. Add Fleischmanns, 1 cup of the _ our, 1/4 cup of the brown sugar and the
egg. Cover; process again until mixture forms ball. Add the remaining _ our;
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.

Notes

ÅConAgra Foods, Inc. All Rights Reserved. Recipe courtesy of ConAgra Foods. For more recipes and and recipe videos visit the ConAgra website: www.conagrafoods.com

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