Cranberry Tart Recipe

4.5 1 2
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Cranberry Tart Recipe

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4.5 1 2
Publisher Photo
Norma Sockrider has a fruity alternative to the abundance of chocolate the holidays bring. By adding a bit of citrus flavor to her golden-brown goody, the Columbus, Nebraska baker makes this tart so irresistible that it's likely to bring a smile to old Scrooge himself.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1-2/3 cups biscuit/baking mix
  • 4-1/2 teaspoons sugar
  • 1/2 cup water
  • FILLING:
  • 1 to 1-1/4 cups sugar
  • 2 tablespoons biscuit/baking mix
  • 2-1/2 cups fresh or frozen cranberries
  • 1/3 cup orange juice
  • 2 tablespoons butter

Directions

In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside.
In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Tart in Quick Cooking November/December 2001, p57

Nutritional Facts

1 slice: 260 calories, 7g fat (3g saturated fat), 8mg cholesterol, 368mg sodium, 49g carbohydrate (30g sugars, 2g fiber), 2g protein.

  • 1-2/3 cups biscuit/baking mix
  • 4-1/2 teaspoons sugar
  • 1/2 cup water
  • FILLING:
  • 1 to 1-1/4 cups sugar
  • 2 tablespoons biscuit/baking mix
  • 2-1/2 cups fresh or frozen cranberries
  • 1/3 cup orange juice
  • 2 tablespoons butter
  1. In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside.
  2. In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Tart in Quick Cooking November/December 2001, p57

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MY REVIEW
voelkerkg User ID: 1021350 81577
Reviewed Oct. 7, 2009

"Although the crust is somewhat difficult to spread into the pan, the end result is delicious. I garnished with frosted cranberries on a 'nest' of orange zest in the center of the tart. Got RAVES!!"

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