I realize in early January most everyone has devoured enough sugar to choke a horse, but I have to share this tart recipe. Just bookmark it and pull it out at a later date.
I've always wanted to try my hand at a tart recipe, but first I had to get myself a tart pan. So, I did just that this past summer and started looking for recipes in the fall to bring to our holiday family dinner.
I landed on this cranberry orange tart and I'm so glad that I did. It was sweet, but also tart. Totally enjoyed by the entire family.
2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
½ cup sugar, divided
6 Tbsp. butter, melted
¼ cup flour
¼ cup cold butter, cubed
¼ cup packed brown sugar
1 large navel orange
1 cup sugar
3 Tbsp. quick cooking tapioca
¼ tsp. baking soda
¼ tsp. ground cinnamon
1/8 tsp. ground allspice
4 cups fresh or frozen cranberries, thawed
2 Tbsp. brandy or cranberry juice
Preheat oven to 375 degrees. In a small bowl, mix 1 3/4 cups crushed crackers and ¼ cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack.
For topping....in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar. Cut in cold butter until crumbly. Refrigerate while preparing filling.
Finely grate enough zest from the orange to measure 1 Tablespoon. Cut a thin slice from the top and bottom of the orange, stand orange upright on a cutting board. Cut off peel and outer membrane. starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice. Cut orange pieces in half.
In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425 degrees.
Bring cranberry mixture to a full boil, stirring constantly. Add orange section; heat through. Pour into crust; sprinkle with topping.
Bake 10-15 minutes or until topping is golden brown. Cook on a wire rack.
Remove sides of pan and slice into pieces.
recipe c/o: www.tasteofhome.com