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CRANBERRY-ORANGE TART
Active Time : 3 Hour 30 Minutes Total Time : 3 Hour 30 Minutes Serves : 10INGREDIENTS
- 1 cup slivered almonds
- 1/2 1/2 cup = 1 stick cup cold Fleischmann's® Original-stick, cut into pieces
- 1-1/2 cups Ultragrain® All Purpose Flour, divided
- 1 cup firmly packed brown sugar, divided
- 1 egg
- 1/4 cup orange juice
- 1 envelope (.25 oz each) unflavored gelatin
- 1 cup orange marmalade, divided
- 5 cups fresh cranberries, sorted and washed
- Reddi-wip® Original Dairy Whipped Topping
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.