Cranberry Orange Cookie Tart
|Cranberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange marmalade/Raspberry jam||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cold butter||2⁄3 Cup (10.67 tbs), cubed|
|Icing sugar||1 Tablespoon|
1. Filling: In a medium saucepan, combine cranberries, sugar and orange juice. Bring to a boil; reduce heat and cook, stirring often, for 6 minutes or until thick and jam-like. Stir in marmalade. Remove from heat; let cool.
2. Pastry: In a large bowl, combine flour, sugar and salt. With a pastry blender or fork, cut in butter until mixture resembles fine crumbs. In a small bowl, beat whole egg with vanilla; stir into dry ingredients. Gather dough into a ball and on lightly floured board, knead 3 to 4 times until smooth. Shape dough into 2 discs, one slightly larger than the other. Wrap each in plastic wrap; refrigerate for 1 hour.