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
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 375°F.
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.
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 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.