Orange Cranberry Fool Tart – Tarta de Naranja y Arándanos

 Orange Cranberry Fool Tart -Tarta de Naranja y Arándanos

The oranges are HERE!! Big bags bursting with South Texas goodness are making their way into my kitchen.  ‘Tis the season for turkey, Christmas cookies and Texas Citrus.  Texas oranges and grapefruits are widely popular this time of year and don’t forget those luscious valley lemons, they make the best limonada.

The moment I got the email from Cooking Light featuring this cranberry tart loaded with orange goodness I knew I just had to make it for our pre-Thanksgiving meal.  The day we gut the fridge, head out for our huge grocery haul and all the Thanksgiving prep begins. The chopping, dicing and baking you know all that fun stuff that makes the meal really shine.  And what sweeter way to celebrate the beginning of all the kitchen madness than with a fluffy tart laced with Texas citrus.  Sweet.

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Orange Cranberry Fool Tart

Total Time

2 hrs 30 mins

 

Author: Vianney Rodriguez

Ingredients

• 4 ounces Organic Valley Cream Cheese softened
• 1 ?2 cup Organic Valley Unsalted Butter softened
• 1 ?4 teaspoon salt
• 1 cup all-purpose flour
• 1 large orange
• 1-1 ?2 cup fresh or frozen cranberries
• 3 ?4 cup granulated sugar
• 1 ?8 teaspoon salt
• 1 ?8 teaspoon cinnamon
• 1 ?8 teaspoon freshly ground black pepper
• 1 cup Organic Valley Heavy Whipping Cream
• 1 ?3 cup Organic Valley Sour Cream
• 3 tablespoons powdered sugar

Instructions

1. For dough:
2. Combine cream cheese, butter, and salt in bowl of electric mixer, and beat on medium speed until light and fluffy. Add 1/2 cup of the flour; beat until well-blended. Add remaining flour; beat until well-blended.
3. Remove dough from bowl and lightly knead on floured work surface until smooth. Flatten into a 1-1/2-inch thick disc; wrap in plastic wrap and refrigerate at least 30 minutes.
4. Remove dough from refrigerator and place on a lightly floured surface. Roll dough to an 11-inch round (about 1/4-inch thickness).
5. Place dough in a 10-inch tart pan with removable bottom. Lightly press over bottom and halfway up edges of pan. Prick dough all over with a fork. Freeze for 10 minutes.
6. Heat oven to 350 degrees F. Bake dough 16 to 18 minutes or until golden brown. Cool completely on wire rack.
7. For filling:
8. Shred zest from orange with a microplane or on smallest holes of box grater.
9. Peel orange and discard remainder of rind.
10. Coarsely chop orange meat and place in a medium saucepan with zest, cranberries, sugar, salt, cinnamon and pepper. Cook over medium heat until cranberries pop, 14 to 16 minutes.
11. Remove from heat and let cool completely. Spread half of the mixture over bottom of cooled tart shell; refrigerate.
12. Combine whipping cream, sour cream, and powdered sugar in bowl of electric mixer. Using a balloon whisk attachment; whisk mixture on high speed until soft peaks form. Use a spatula to lightly fold remaining cranberry-orange mixture into cream mixture just until streaks form but not fully blended.
13. Spread evenly over tart; refrigerate at least one hour but not more than 6 hours before serving.

Recipe Notes

recipe from Organic Valley

Print

Orange Cranberry Fool Tart

Total Time

2 hrs 30 mins

 

Author: Vianney Rodriguez

Ingredients

• 4 ounces Organic Valley Cream Cheese softened
• 1 ?2 cup Organic Valley Unsalted Butter softened
• 1 ?4 teaspoon salt
• 1 cup all-purpose flour
• 1 large orange
• 1-1 ?2 cup fresh or frozen cranberries
• 3 ?4 cup granulated sugar
• 1 ?8 teaspoon salt
• 1 ?8 teaspoon cinnamon
• 1 ?8 teaspoon freshly ground black pepper
• 1 cup Organic Valley Heavy Whipping Cream
• 1 ?3 cup Organic Valley Sour Cream
• 3 tablespoons powdered sugar

Instructions

1. For dough:
2. Combine cream cheese, butter, and salt in bowl of electric mixer, and beat on medium speed until light and fluffy. Add 1/2 cup of the flour; beat until well-blended. Add remaining flour; beat until well-blended.
3. Remove dough from bowl and lightly knead on floured work surface until smooth. Flatten into a 1-1/2-inch thick disc; wrap in plastic wrap and refrigerate at least 30 minutes.
4. Remove dough from refrigerator and place on a lightly floured surface. Roll dough to an 11-inch round (about 1/4-inch thickness).
5. Place dough in a 10-inch tart pan with removable bottom. Lightly press over bottom and halfway up edges of pan. Prick dough all over with a fork. Freeze for 10 minutes.
6. Heat oven to 350 degrees F. Bake dough 16 to 18 minutes or until golden brown. Cool completely on wire rack.
7. For filling:
8. Shred zest from orange with a microplane or on smallest holes of box grater.
9. Peel orange and discard remainder of rind.
10. Coarsely chop orange meat and place in a medium saucepan with zest, cranberries, sugar, salt, cinnamon and pepper. Cook over medium heat until cranberries pop, 14 to 16 minutes.
11. Remove from heat and let cool completely. Spread half of the mixture over bottom of cooled tart shell; refrigerate.
12. Combine whipping cream, sour cream, and powdered sugar in bowl of electric mixer. Using a balloon whisk attachment; whisk mixture on high speed until soft peaks form. Use a spatula to lightly fold remaining cranberry-orange mixture into cream mixture just until streaks form but not fully blended.
13. Spread evenly over tart; refrigerate at least one hour but not more than 6 hours before serving.

Recipe Notes

recipe from Organic Valley