* Exported from MasterCook *
Honey-Wine-Cranberry Tart
Recipe By :
Serving Size : 0 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
1. Make Butter Cookie Crust. Spread marmalade on bottom of cooled crust.
Sprinkle with walnuts.
2. Sprinkle gelatin on cold water in 3-quart saucepan. 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. Let stand 30 minutes to
cool.
3. Pour cranberry mixture over walnuts in crust. Cover and refrigerate at
least 4 hours until chilled. Run metal spatula around side of tart to
loosen; remove side of pan. Serve tart with whipped cream.
Crust;
1. Heat oven to 375°F. Mix all ingredients until dough forms. Press dough
in bottom and 1 1/2 inches up side of ungreased springform pan, 9x3 inches.
Bake 18 to 20 minutes or until crust is set and light brown. Cool 10
minutes.
Description:
"This extra-special pie fills a cookie crust with orange marmalade,
walnuts, honey and cranberries. Topped with whipped cream, it's a flavor
explosion!"
S(Internet Address):
"http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=37035";
Start to Finish Time:
"5:35"
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Per Serving (excluding unknown items): 2555 Calories; 138g Fat (46.6%
calories from fat); 9g Protein; 347g Carbohydrate; 6g Dietary Fiber; 373mg
Cholesterol; 1690mg Sodium. Exchanges: 27 1/2 Fat; 23 Other Carbohydrates.
NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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