Ingredients
1 cup orange marmalade1/4 cup sugar1/4 cup all-purpose flour4 cups fresh or frozen cranberries, thawed2 sheets refrigerated pie crust1 large egg white, lightly beaten1 tablespoon coarse sugar
Preparation
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.
