RUSTIC APRICOT-CRANBERRY TART Sweet apricots and tart cranberries complement each other in this easy but elegant tart. Preparation time: 45 min Baking time: 35 min Yield: 8 servings Filling Ingredients: | 1 | | cup sugar | | 2 | | cups fresh cranberries | | 1/4 | | cup honey | | 1 | | (6-ounce) package (1 cup) dried apricots, finely chopped | | 4 | | tablespoons orange juice | | 3 | | tablespoons cornstarch | Pastry Ingredients: | 1 1/2 | | cups all-purpose flour | | 1 | | tablespoon sugar | | 1/4 | | teaspoon salt | | 1/2 | | cup cold Butter, cut into chunks | | 5 | | to 6 tablespoons Half & Half | Topping Ingredients: | 1/2 | | cup Heavy Whipping Cream, whipped, sweetened | Garnish Ingredients: | | Sugared cranberries, if desired | | | Fresh mint leaves, if desired | Combine 1 cup sugar, cranberries, honey, apricots and 2 tablespoons orange juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (5 to 6 minutes). Reduce heat to low; cook, stirring occasionally, until cranberries pop (4 to 5 minutes). Stir together cornstarch and remaining orange juice in small bowl. Stir into cranberry mixture. Increase heat to medium; cook, stirring occasionally, until mixture returns to a boil. Boil 1 minute. Cool 1 hour.
Heat oven to 375°F. Combine flour, 1 tablespoon sugar and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add enough half & half just until flour is moistened. Shape into ball. Roll out dough on lightly floured surface into 13-inch circle. Place onto ungreased baking sheet.
Spread cranberry mixture in 9-inch circle in center of pastry. Fold edges up over filling, crimping dough to fit. Bake for 35 to 40 minutes or until golden brown. Cool on baking sheet for 5 minutes. Run narrow spatula under bottom of tart to loosen. Slide onto wire rack. Cool completely.
Cut tart into wedges; place onto individual serving plates. Top each tart wedge with sweetened whipped cream. Garnish with sugared cranberries and mint leaves, if desired.
Recipe Tip To make sugared cranberries, combine 1 cup water and 1 cup sugar in 1-quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Continue cooking until mixture just comes to a boil. Remove from heat; stir in 1 cup cranberries. Pour mixture into small bowl. Cover; refrigerate 8 hours or overnight. Drain cranberries. Place 1/3 cup sugar in small shallow bowl. Add cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry. Sugared cranberries can be stored in container with tight-fitting lid in a cool place up to 1 week. Nutrition Facts (1 serving): Calories: 450, Fat: 16g, Cholesterol: 45mg, Sodium: 180mg, Carbohydrates: 73g, Dietary Fiber: 3g, Protein: 4g
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