This extra-special pie fills a cookie crust with orange marmalade, walnuts, honey and cranberries. Topped with whipped cream, it’s a flavor explosion!
Honey-Wine-Cranberry Tart
- Prep Time 45 min
- Total 5 hr 35 min
- Servings 8
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In 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.
-
Step4Pour 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.
Nutrition
455
Calories
22 g
Total Fat
5 g
Protein
62 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 455
- Calories from Fat
- 200
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Cholesterol
- 45 mg
- Sodium
- 125 mg
- Potassium
- 150 mg
- Total Carbohydrate
- 62 g
- Dietary Fiber
- 3 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
Tips from the Betty Crocker Kitchens
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