Rustic Apricot-Cranberry Tart
- 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
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup cold Land O Lakes Butter, cut into chunks
- 5 to 6 tablespoons Land O Lakes Half & Half
- 1/2 cup Land O Lakes Heavy Whipping Cream, sweetened, whipped
- 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, 5-6 minutes or until mixture comes to a boil.
- Reduce heat to low; cook, stirring occasionally, 4-5 minutes or until cranberries pop.
- Stir together cornstarch and remaining orange juice in 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 375F.
- Combine flour, 1 tablespoon sugar and salt in 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 35-40 minutes or until golden brown.
- Cool on baking sheet 5 minutes.
- Run narrow spatula under bottom of tart to loosen.
- Slide onto cooling 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.
sugar, fresh cranberries, honey, orange juice, cornstarch, flour, sugar, salt, cold, cream, sugared cranberries, mint
Taken from www.landolakes.com/recipe/1389/rustic-apricot-cranberry-tart (may not work)