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Cranberry Orange Cookie Tart

fast.cook's picture
Ingredients
  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)
  Pastry 1
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Cold butter 2⁄3 Cup (10.67 tbs), cubed
  Egg 1
  Vanilla 1 Teaspoon
  Egg yolks 1
  Icing sugar 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Cake
Interest: 
Quick

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