Cranberry-Orange Tart

Crust:
1-1/2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray

Filling:
1/3 orange juice
2-1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

Preheat oven to 425-degrees.
To preheat crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2-tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
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.
Slightly overlap two lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with two additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer five minutes or until plastic wrap can easily be removed.
Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425-degrees for 20 minutes. Reduce oven temperature to 350-degrees (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.
Recipe makes ten servings.
Nutrition information per serving:
Calories: 274
Fat: 8.2
Saturated Fat: 4.4
Protein: 2.5g
Carbohydrate: 49.4g
Fiber: 2.2g
Cholesterol: 19mg
Sodium: 105mg

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