Fresh and Dried Cranberry, Orange, and Walnut Tart
Cranberries deserve to make more than just one or two holiday appearances. Not only are they a rich source of antioxidants that have been shown to improve cholesterol profiles, they're loaded with vitamin C, potassium, fiber, and ellagic acid, which may protect against certain kinds of cancer. Walnuts, meanwhile, provide heart-healthy omega-3 fatty acids, plus B vitamins, vitamin E, and selenium.
1 cup whole-wheat pastry flour or white all-purpose flour (or a mixture of both)
1 tablespoon light brown sugar or maple sugar
1/8 teaspoon sea salt
1/2 teaspoon cinnamon
1 teaspoon grated orange zest
7 tablespoons cold butter or butter substitute, cut into small chunks
2 tablespoons cold water mixed with 1/2 teaspoon vanilla extract
1 cup dried cranberries
3 cups fresh or frozen cranberries
juice of 1 orange
1 cup light brown sugar, maple sugar, or Sucanat
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons all-purpose flour
1 cup finely chopped walnuts
2 teaspoons butter
1 tablespoon orange liquor or orange flower water
Recipe Note: The one problem with cranberries is they need lots of sugar to be palatable. This tart lessens that need by mixing fresh or frozen cranberries with sweeter dried cranberries and walnuts.
Nutrition FactsPer serving: 357 calories, 40% fat (16.5 g; 6 g saturated), 55% carbohydrate (51 g), 5% protein (5 g), 4 g fiber, 48 mg calcium, 1.8 mg iron, 102 mg sodium.
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Directions1. To make the crust, place the flour, sugar, sea salt, cinnamon, and orange zest in a food processor; pulse just to combine. Add the butter; pulse until the butter is broken up into pieces the size of baby peas. Drizzle in the water-vanilla mixture, and pulse until large, moist-looking crumbs have formed.
2. Pour the crumbs onto a clean surface and gather them in your hand. If there is any dry flour left, work it into the dough with a few more drops of water. Gently shape the dough into a 1-inch-thick disk; wrap in plastic, and refrigerate for 15 minutes.
3. Remove the dough from the refrigerator; roll out into a 10-inch round, then drape into a 9-inch tart pan. Use your fingers to build up the sides so they're about 1/4 inch thick. Transfer to the freezer. Preheat oven to 375*F.
4. To make the filling, cover the dried cranberries with warm water; set aside. Using a citrus zester, remove several strands of zest from the orange; set the zest aside. Peel the orange, section it into eighths, then thinly slice the sections crosswise. When you're ready to start cooking, drain the dried cranberries.
5. In a 3-quart saucepan, combine the drained dried cranberries, fresh or frozen cranberries, orange slices, orange juice, and sugar or Sucanat. Cook over medium-high heat, stirring occasionally with a rubber spatula, until the cranberries have popped and released their juices, about 12 minutes. Stir in the cinnamon, cloves, and flour; cook for 1 more minute, then stir in the walnuts. Remove from heat.
6. Set the frozen tart shell, still in the tart pan, on a sheet pan. Spoon the tart filling into the shell, then smooth the top. Dot the butter over the filling, and decorate the top with strands of orange zest. Cover lightly with parchment or foil. Bake in the center of the oven until the crust is lightly browned, about 35 minutes. Remove, then spoon orange liquor or orange flower water over the top. Serve at room temperature with a dollop of whipped cream or creme fraiche, if desired.