Honey-Wine-Cranberry Tart

This extra-special pie fills a cookie crust with orange marmalade, walnuts, honey and cranberries. Topped with whipped cream, it’s a flavor explosion!

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( 7 Ratings)

7 Ratings

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Prep Time 45 min
Total Time 5 hr 35 min
Servings 8

Ingredients

Butter Cookie Crust

1 3/4: cups Gold Medal® all-purpose flour

3/4: cup butter or margarine, softened

1/2: cup powdered sugar

Filling and Topping

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.