Marmalade Mincemeat Tart

Marmalade Mincemeat Tart
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Candied orange zest glistens on top of this mincemeat tart with a twisted lattice crust.
1:00
Prep Time
2:25
Total Time
10 servings

Ingredients

Pastry

1 1/2 cups
all-purpose flour
3 tablespoons
sugar
1 tablespoon
freshly grated orange zest
1/2 cup
Land O Lakes® Butter, cut into small pieces
1
large Land O Lakes® Egg (yolk only), slightly beaten
3 to 4 tablespoons
ice water

Filling

1 (3-ounce) package
cream cheese, softened
2 tablespoons
orange juice
1 (27-ounce) jar
mincemeat
2 medium (2 cups)
tart cooking apples, cored, peeled, sliced 1/4 inch

Candied Orange

1 medium
orange
1/2 cup
water
1/4 cup
sugar

Directions

  1. Heat oven to 375°F.
  2. Stir together flour, 3 tablespoons sugar and orange zest in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk and enough water with fork just until moistened.
  3. Divide dough into thirds. Wrap one-third in plastic food wrap; refrigerate.
  4. Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle. Place in ungreased 10-inch tart pan. Press firmly onto bottom and up sides of pan. Cut away excess pastry.
  5. Combine cream cheese and orange juice in bowl; beat at low speed until smooth. Spread over bottom of unbaked tart shell. Stir together mincemeat and apples in large bowl. Spoon into tart shell.
  6. Roll out remaining pastry into 12x 5-inch rectangle. Cut into 10 (1/2-inch) long strips with sharp knife or pastry wheel. Twist each strip 5 times; place 5 twisted strips, 1 inch apart, across filling in tart pan. Place remaining 5 twisted strips, 1 inch apart, at right angles to strips already in place. Seal ends of strips with thumb and cut away excess dough. Bake 40-45 minutes or until golden brown.
  7. Peel large strips of orange zest (colored part only) with vegetable peeler; cut into thin julienne strips. Bring 1/4 cup water to a full boil in 1-quart saucepan; add orange strips. Cook over medium-high heat 2 minutes; drain.
  8. Stir together remaining 1/4 cup water, 1/4 cup sugar and slightly cooked orange strips in same saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until orange is glazed and candied. Remove orange strips; separate on waxed paper. Cool completely. Arrange on baked mincemeat tart.

Recipe Tips

Nutrition Facts (1 serving)

Calories
420
Cholesterol
50mg
Carbohydrates
73g
Protein
3g
Fat
13g
Sodium
330mg
Dietary Fiber
1g

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