Cranberry-Orange Crumb Tart Recipe

Name: Cranberry-Orange Crumb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided; 1/2 cup sugar, divided; 6 tablespoons butter, melted; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup cold butter, cubed; 1 large navel orange; 1 cup sugar; 3 tablespoons quick-cooking tapioca; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 4 cups fresh or frozen cranberries, thawed; 2 tablespoons brandy or cranberry juice

Servings: persons

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice

1
Preheat oven to 375u00b0. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack.
2
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.
3
Finely grate enough zest from 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.
4
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 425u00b0.
5
Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

931

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided, 1/2 cup sugar, divided, 6 tablespoons butter, melted, 1/4 cup all-purpose flour, and more.

Yes, Cranberry-Orange Crumb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Orange Crumb Tart

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