Tuesday, November 16, 2010

Cranberry-Orange Tart

As I've mentioned previously on this blog, it's a shame that cranberries are a) so often confined only to cranberry sauce and b) confined only to Thanksgiving day.  Here's another cranberry recipe idea to break you out of that box!  Cranberries contain a high amount of tannins - antioxidants that may help prevent certain cancers and heart disease - so it's a shame not to enjoy these little berries more often.

For the crust:
  • 1 and 1/2 cups all-purpose flour
  • 2 tablespoons vegan sugar
  • 1/8 teaspoon salt
  • 6 tablespoons vegan butter
  • 1/3 cup ice water
  • Cooking spray
For the filling:
  • 1/3 cup orange juice
  • 2 and 1/2 tablespoons cornstarch
  • 1 cup vegan sugar
  • 1/4 cup orange marmalade
  • 2 tablespoons toasted and chopped walnuts
  • 1 tablespoon grated orange rind
  • 1 (12-ounce) package fresh cranberries
1. To make the crust, lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour with 2 tablespoons sugar and the salt in a large bowl.  Cut the butter into small pieces, and cut into the flour mixture with a pastry blender until the mixture looks like coarse meal.

2. Sprinkle the ice water onto the flour mixture, 1 tablespoon at a time, tossing with a fork after each addition - don't stir or form a ball.  Gently press the dough into a 4-inch circle on a piece of plastic wrap.  Cover and chill in the fridge for 15 minutes.

3. Place 2 lengths of plastic wrap on a slightly damp work surface, overlapping them so that they extend at least 14-inches in all directions.  Unwrap the chilled dough and place on the plastic wrap; cover with 2 additional lengths of overlapping plastic wrap.  Roll the dough, through the plastic, into a 14-inch circle, then freeze for 5 minutes.

4. Remove the plastic wrap and fit the dough into a 10-inch round removable bottom tart pan coated with cooking spray.  Fold the edges of the dough under so no crust extends beyond the pan; set aside.

5. To make the filling, combine the orange juice and cornstarch in a large bowl, stirring with a whisk.  Add 1 cup sugar, the orange marmalade, the walnuts, the orange rind, and the cranberries.  Pour the mixture into the prepared crust.

6. Bake at 425 degrees for 20 minutes, then - without removing the tart from the oven - reduce the heat to 350 degrees and bake an additional 35 minutes.  Your crust should be lightly golden by the end.  Cool on a wire rack completely before serving.

Nutrition Info:
10 servings (1 wedge), Calories 274

Tasting Notes:
Absolutely no complaints, although neither was there anything that lifted this tart out of the ordinary for me.  A beautiful blend of the cranberry and orange flavors, and I was quite pleased with the way my crust came out, since that's always the trickiest part of a pie.



  1. This looks really good, I'm going to have to make it. I love cranberries!

  2. Let me know what you think! I've been loving the leftovers over the past couple days.