Cranberry Tart

WORKING TIME 45 minutes TOTAL TIME 6 hours, 30 minutes (including cooling and chilling) MAKES 6 to 8 servings FOR THE CRUST: 2 tablespoons olive oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour, spooned and leveled, plus more for work surface 1/3 cup semolina flour 1/4 cup sugar

2 teaspoons lemon zest 1 teaspoon kosher salt 6 tablespoons (3/4 stick) cold

unsalted butter, cut into pieces

FOR THE FILLING:

1 (0.25-ounce) envelope unflavored gelatin

4 cups fresh cranberries

1 cup sugar

1/2 cup orange marmalade 1 teaspoon orange zest

1 cup heavy cream

2 1/2 tablespoons pure honey Candied orange zest (optional)

1. Make crust: Whisk together oil and vanilla in a bowl. Combine all-purpose flour, semolina flour, sugar, lemon zest, and salt in a food processor. Pulse until combined,

2 to 4 times. Add butter and pulse until mixture is sandy, 10 to 12 times. Add oil mixture and pulse until well combined, 10 to 12 times. Press mixture on bottom and up the sides of a 9-inch tart pan with removable bottom. Refrigerate 2 hours.

2. Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.

3. Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine

cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened and some have burst, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust. Cover and refrigerate until set, at least 2 hours.

4. Whisk cream and honey with an electric mixer on medium speed until soft peaks form, about 1 minute. Serve tart with whipped cream and orange zest, if desired.