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Honey-Wine-Cranberry Tart

Prep 45 min
Total 5 hr 35 min
Servings 8

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

By Betty Crocker Kitchens

August 14, 2006

Make with

Gold Medal Flour

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

envelope unflavored gelatin

1/4

cup cold water

cup dry white wine or apple juice

1/2

cup honey

cups fresh or frozen cranberries

Whipped cream, if desired

Orange peel curl, if desired

Steps

Hide Images

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

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.