Ingredients
1 3/4
cups Gold Medal™ all-purpose flour
3/4
cup butter or margarine, softened
1/2
cup powdered sugar
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
Preparation
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.
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.
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.
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.
