I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
Ingredients
- 1 cup orange marmalade
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 4 cups fresh or frozen cranberries, thawed
- 2 sheets refrigerated pie crust
- 1 large egg white, lightly beaten
- 1 tablespoon coarse sugar
Directions
- Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries.
- Unroll 1 pie crust onto a parchment-lined baking sheet. Spoon half of the cranberry mixture over crust to within 2 in. of edge. Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded crust with egg white; sprinkle with half of the coarse sugar. Repeat with remaining ingredients.
- Bake ˜until crust is golden and filling is bubbly, 25-30 minutes. Transfer tarts to wire racks to cool.
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