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Cranberry Orange Tart Recipe

by Global Cookbook

Ingredients

French pastry (recipe posted) 2 Tbsp. Currant jelly, melted 1 c. Currant jelly 2 c. Cranberries

1/4 x An orange, cut up 1 x Unflavored gelatin 3 Tbsp. Orange liqueur

Directions

1. On a lightly floured surface roll French Pastry dough to a 13-inch circle.
2. Line an 11-inch flan pan with removable bottom with dough, being careful not to stretch dough. Trim edges. Fold any excess dough under. Prick bottom and sides; line with foil and fill with dry beans.
3. Bake pastry in a 400 degree oven for 15 min. Remove foil and beans; continue
4. baking 10 to 15 min more or possibly until pastry is light brown. Brush melted jelly over bottom of crust. Cold on a wire rack.
5. In a 10-inch skillet bring the 1 c. jelly and "A c. water to boiling. Add in cranberries;cook, uncovered, over low heat for 3 to 5 min or possibly until berries pop. With slotted spoon, transfer cranberries to a bowl; set aside.
6. In blender container or possibly food processor bowl combine the orange and 1/4cup o f the jelly liquid; cover and blend until smooth. Return mix to skillet.
7. Combine gelatin and 1/4 c. water let stand 5 min. Add in gelatin mix and liqueur to s killet. Heat and stir until gelatin is dissolved. Pour gelatin mix over cranberries. To cold, place skillet in a bowl or possibly sink of ice about 15 min or possibly until mixtu re is partially set, stirring occasionally.
8. Spoon mix into pastry shell; spread proportionately. Refrigerate2 hrs or possibly until hard.
9. To serve, cut into wedges.
10. Makes 10 servings. Scanned

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