cranberry-orange crumb tart

Name: Cranberry-Orange Crumb Tart
Prep time: 35 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) crushed cinnamon graham crackers (about 14 whole crackers), divided; 1/2 cup(s) sugar, divided; 6 tablespoon(s) butter, melted; 1/4 cup(s) all-purpose flour; 1/4 cup(s) packed brown sugar; 1/4 cup(s) cold butter, cubed; FOR THE FILLING; 1 large navel orange; 1 cup(s) sugar; 3 tablespoon(s) quick-cooking tapioca; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground allspice; 4 cup(s) fresh or frozen cranberries, thawed; 2 tablespoon(s) brandy or cranberry juice

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 35 Min

cook time 15 Min

method Bake

Ingredients For cranberry-orange crumb tart

2 c

crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 c

sugar, divided
6 Tbsp

butter, melted
1/4 c

all-purpose flour
1/4 c

packed brown sugar
1/4 c

cold butter, cubed
FOR THE FILLING
1 lg

navel orange
1 c

sugar
3 Tbsp

quick-cooking tapioca
1/4 tsp

baking soda
1/4 tsp

ground cinnamon
1/8 tsp

ground allspice
4 c

fresh or frozen cranberries, thawed
2 Tbsp

brandy or cranberry juice

How To Make cranberry-orange crumb tart

1
Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack.

2
For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling. Finely grate enough peel from orange to measure 1 tablespoon. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.
3
In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated peel and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.
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