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1
Heat oven to 375F.
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2
Stir together flour, 3 tablespoons sugar and 1 tablespoon orange zest in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in egg yolk and enough water with fork just until moistened.
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4
Divide dough into thirds.
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5
Wrap one-third in plastic food wrap; refrigerate.
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6
Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle.
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7
Place in ungreased 10-inch tart pan.
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8
Press firmly onto bottom and up sides of pan.
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9
Cut away excess pastry.
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10
Combine cream cheese and orange juice in bowl; beat at low speed until smooth.
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11
Spread over bottom of unbaked tart shell.
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12
Stir together mincemeat and apples in large bowl.
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13
Spoon into tart shell.
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14
Roll out remaining pastry into 12x 5-inch rectangle.
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15
Cut into 10 (1/2-inch) long strips with sharp knife or pastry wheel.
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16
Twist each strip 5 times; place 5 twisted strips, 1 inch apart, across filling in tart pan.
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17
Place remaining 5 twisted strips, 1 inch apart, at right angles to strips already in place.
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18
Seal ends of strips with thumb and cut away excess dough.
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19
Bake 40-45 minutes or until golden brown.
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20
Peel large strips of orange zest (colored part only) with vegetable peeler; cut into thin julienne strips.
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21
Bring 1/4 cup water to a full boil in 1-quart saucepan; add orange strips.
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22
Cook over medium-high heat 2 minutes; drain.
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23
Stir together remaining 1/4 cup water, 1/4 cup sugar and slightly cooked orange strips in same saucepan.
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24
Cook over medium heat, stirring occasionally, 8-10 minutes or until orange is glazed and candied.
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25
Remove orange strips; separate on waxed paper.
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26
Cool completely.
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27
Arrange on baked mincemeat tart.
