December 30, 2010
I love Christmas and I am in a bit of denial about it being over. Alas, the evidence is mounting, much like the massive pile of garbage that I put out on the curb this morning. The cookies are gone. All of the out-of-towners have returned home. The Christmas music on the radio and the Christmas movies on television have come to a halt. The Christmas sections at every store are marked down on clearance.
If you are like me, take comfort! Christmas will come again. In the meantime perhaps you have room for just one. more. dessert.
This tart is comprised of a rich chocolaty crust, brimming with fresh cranberries and toasted walnuts, bound by cheery orange flavors. Top this dessert off with a dusting of powdered sugar just before serving for an extra festive finish. I made five 4-inch tarts with this recipe as pictured above, and while the results were adorable, each tart was much too large for a single serving. This recipe would do best in a 10-inch round tart pan with a removable bottom.
Cranberry Orange Tart with Walnuts and a Chocolate Crust
(adapted from Bon Appétit)
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons chilled earth balance, diced
1 1/2 tablespoons ice water
(adapted from Cooking Light)
1/3 cup fresh squeezed orange juice (about 2 oranges)
2 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
3 tablespoons chopped walnuts, toasted
1 tablespoon grated orange rind (about 2 oranges)
1 12-ounce package fresh cranberries
Spray 10-inch round tart pan with non-stick spray. Put the flour, sugar, cocoa, salt in processor, and pulse to combine. Add earth balance and pulse until a moist sandy texture forms. Add water and blend just until dough comes together. Press the dough evenly into the bottom and sides of the prepared pan, and chill for 30 minutes.
Preheat oven to 425 and start preparing the filling. Whisk together orange juice and cornstarch in a large bowl. Mix in all remaining ingredients. Once the crust has chilled for 30 minutes, pour the filling in and place pan on a rimmed baking sheet. Bake for 20 minutes, and then reduce temperature to 350 and bake for an additional 35 minutes. The crust should be firm and the filling will be bubbly. Cool completely. Just before serving sift a couple of tablespoons of powdered sugar over the top of the tart, if desired.