Categories: pies-cobblers-cheesecakes-tarts

Ingredients

• 1 cup orange marmalade
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 4 cups fresh or frozen cranberries, thawed
• 1 pkg. (14.1 oz.) refrigerated pie pastry
• 1 egg white, lightly beaten
• 1 Tbsp. coarse sugar

Directions

1. Preheat oven to 425 degrees. In a large bowl, mix marmalade, sugar and flour; stir in cranberries.
2. Unroll one pastry sheet onto a parchment paper-lined baking sheet. Spoon half of the cranberry mixture over pastry to within 2 inches of edge. Fold edge over filling, pleating as you go, leaving a 5 inch opening in the center. Brush folded pastry with egg white; sprinkle with half of the coarse sugar.
3. Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool.

4. 2 tarts, 6 servings each

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