Cranberry-Orange Crumb Tart Recipe

Prep Time: 35 Minutes + Standing
Bake Time: 10 Minutes + Cooling
Makes: 12 Servings

Ingredients: 
- 2 Cups of Crushed Cinnamon Graham Crackers (about 14 whole crackers): Divided
- 1/2 Cup of Sugar: Divided
- 6 Tbsp. of Butter: Melted
- 1/4 Cup of All-Purpose Flour
- 1/4 Cup of Packed Brown Sugar
- 1/4 Cup of Cold Butter: Cubed
Filling:
- 1 Large Naval Orange
- 4 Cups of Fresh or Frozen Cranberries: Thawed
- 1 Cup of Sugar
- 3 Tbsp. of Quick-Cooking Tapioca
- 2 Tbsp. of Brandy or Cranberry Juice
- 1/4 Tsp. of Baking Soda
- 1/4 Tsp. of Ground Cinnamon
- 1/8 Tsp. of Ground AllSpice

Instructions: 
1. In a bowl, mix 1 3/4 Cups of crushed crackers and 1/4 cup of sugar; stir in melted butter. Press onto bottom and up sides of an 11 inch fluted tart pan. Bake for 7 to 8 minutes; cool.

2. For topping, mix flour, brown sugar and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate.

3. Finely grate 1 Tbsp of orange peel; cut off rest of peel and outer membrane. Hold fruit over a bowl to catch juice; remove sections by cutting along membrane. Squeeze membrane for additional juices.

4. In a large saucepan, mix remaining ingredients, grated peel and the juice: let stand for 15 minutes. Preheat oven to 425F.

5. Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake for 10 to 15 minutes or until golden brown. Cool on rack.

Bon Appetit!