Cranberry Orange Marscapone Tart With Vanilla Shortbread Crust
From pat2me 16 years ago
- 120 minutes to make
- Serves 8
A dessert to brighten the table through all the holidays. Recipe and photo from "Fresh", a magazine published by Hannaford Stores. Active time 50 minutes Total time 2 hrs, 50 minutes (includes chilling time) Let the marscapone filling set completely before serving This may be made ahead, wrapped tightly and frozen, then thawed in refrigerator before serving
Ingredients
- Crust shopping list
- 10 Tbsp (1 stick + 2 Tbl) unsalted butter, softened shopping list
- 1/2 C confectioners' sugar shopping list
- 2 tsp orange zest shopping list
- 1 tsp vanilla extract shopping list
- 1 1/4 C flour shopping list
- 1/2 c cornstarch shopping list
- 1/4 tsp salt shopping list
- Cranberry Topping shopping list
- 3 C fresh or frozen cranberries shopping list
- 1/4 C orange juice shopping list
- 1 C sugar shopping list
- 1 tsp orange zest, plus additional for garnish shopping list
- Marscapone Filling shopping list
- 1 C marscapone cheese, chilled shopping list
- 1/2 C heavy cream, chilled shopping list
- 1/4 C confectioners' sugar shopping list
- 1 tsp orange zest shopping list
- 1/2 tsp vanilla extract shopping list
How to make it
- 350 oven
- Butter a 9 inch pie plate or 9" tart pan with removable bottom
- In a large bowl beat butter, confectioners' sugar, orange zest and vanilla extract on medium until well blended
- Sift together flour, cornstarch and salt and add to bowl
- Mix on low just until dough forms crumbs and it's well blended about 15 seconds
- Transfer crumbs to prepared pan
- Press dough smoothly and evenly onto bottom and sides of pan
- Using a fork, prick top of dough lightly
- Bake at 350 for 20 to 23 minutes, until edge of crust is lightly browned
- cool completely before filling
- Topping
- In a medium saucepan combine cranberries, orange juice, sugar and zest
- Over medium high heat bring to a boil, stirring constantly
- Reduce heat to low and simmer gently, about 5 minutes until syrupy and cranberries start to break down, resembling a jam
- Refrigerate for at least an hour to thicken slightly
- Topping can be made ahead, covered and refrigerated
- Filling
- In a large bowl, beat marscapone, cream, confectioners' sugar, orange zest and vanilla on medium high until thickened and firm peaks form, about 3 minutes
- Assemble tart, spreading filling in cooled crust
- Refrigerate at least two hours or overnight
- Just before serving, spoon cranberry topping over slices and add orange zest if desired
The Rating
Reviewed by 14 people-
I love the flavors in this, plus it would have a lovely contrast in textures. Thanks for sharing a wonderful recipe! - Natalie
fizzle3nat
in Waterville loved it
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YOWZA!! I think that just about covers it! :)
greekgirrrl
in Long Island loved it
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Very nice! Love the flavor of this and a beautiful picture!
juels
in Clayton loved it
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