Cranberry-Orange Tart

Ingredients

• 6 tablespoons butter chilled cut into small pieces
• 2.5 tablespoons cornstarch 
• 12 ounce cranberries fresh
• 1.5 cups flour all-purpose
• 0.3 cup ice water 
• 0.3 cup orange juice 
• 0.3 cup orange marmalade 
• 1 tablespoon orange rind grated
• 0.1 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons sugar 
• 2 tablespoons walnuts toasted chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• measuring cup
• tart form

Directions

1. Preheat oven to 42
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.
5. Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap.
6. Roll dough, still covered, into a 14-inch circle.
7. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
8. Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
9. To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk.
10. Add remaining ingredients; stir well.
11. Pour mixture into prepared pan.
12. Bake at 425 for 20 minutes. Reduce oven temperature to 350 (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.