Honey-Wine-Cranberry Tart

 

1 3/4

cups Gold Medal® all-purpose flour

3/4

cup butter or margarine, softened

1/2

cup powdered sugar

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.