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| 1 3/4 | cups Gold Medal® all-purpose flour |
| 3/4 | cup butter or margarine, softened |
| 1/2 | cup powdered sugar |
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| 1/3 | cup orange marmalade |
| 1/2 | cup coarsely chopped walnuts |
| 1 | envelope unflavored gelatin |
| 1/4 | cup cold water |
| 1 | cup dry white wine or apple juice |
| 1/2 | cup honey |
| 3 | cups fresh or frozen cranberries |
| Whipped cream, if desired |
| Orange peel curl, if desired |
| 1. | Heat oven to 375°F. In medium bowl, mix all crust ingredients until dough forms. Press dough in bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. |
| 2. | Bake 18 to 20 minutes or until crust is set and light brown. Cool 10 minutes. Spread marmalade on bottom of cooled crust. Sprinkle with walnuts. |
| 3. | In 3-quart saucepan, sprinkle gelatin on cold water. Let stand about 5 minutes or until gelatin is softened. Stir in wine, honey and cranberries. Heat to boiling, stirring occasionally; reduce heat slightly. Boil uncovered 5 minutes, stirring occasionally; remove from heat. Cool completely, about 30 minutes. |
| 4. | Pour cranberry mixture over walnuts in crust. Cover; refrigerate at least 4 hours until chilled. Run knife around side of pan to loosen tart; remove side of pan. Serve tart with whipped cream. |
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| Use leftover ingredients and impress your guests! Press leftover orange marmalade through a sieve into a resealable plastic bag. Snip off a tiny corner of the bag, and squeeze marmalade in a zigzag pattern onto serving plates. Place tart slices on decorated plates. |
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| Want a sweet finish? Beat 1 cup whipping cream, 1 tablespoon honey and 1 teaspoon grated orange peel in a chilled small bowl with an electric mixer on high speed until soft peaks form. Garnish each serving with a dollop of whipped cream and a curled strip of orange peel. |
Nutrition Information:
455 ( 200 ); 22 g ( 11 g); 45 mg; 125 mg; 62 g ( 3 g); 5 g 14 %; 4 %; 2 %; 10 %