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Cranberry Tart

By: Norma Sockrider

"Norma Sockrider has a fruity alternative to the abundance of chocolate the holidays bring. By adding a bit of citrus flavor to her golden-brown goody, the Columbus, Nebraska baker makes this tart so irresistible that it's likely to bring a smile to old Scrooge himself."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 2/3 cups biscuit baking mix
4 1/2 teaspoons sugar
1/2 cup water
FILLING:
1 cup sugar
2 tablespoons biscuit baking mix
2 1/2 cups fresh or frozen cranberries
1/3 cup orange juice
2 tablespoons butter or margarine

Directions

In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; set aside.
In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 minutes longer or until thickened and bubbly. Pour over crust. Bake at 375 degrees F for 30-35 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.