Marmalade Mincemeat Tart

STEP 1

Heat oven to 375°F.

STEP 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.

STEP 3

Divide dough into thirds. Wrap one-third in plastic food wrap; refrigerate.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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.