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1
Combine 1 cup sugar, cranberries, honey, apricots and 2 tablespoons orange juice in 2-quart saucepan.
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2
Cook over medium heat, stirring occasionally, 5-6 minutes or until mixture comes to a boil.
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3
Reduce heat to low; cook, stirring occasionally, 4-5 minutes or until cranberries pop.
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4
Stir together cornstarch and remaining orange juice in bowl.
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5
Stir into cranberry mixture.
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6
Increase heat to medium; cook, stirring occasionally, until mixture returns to a boil.
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7
Boil 1 minute.
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8
Cool 1 hour.
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9
Heat oven to 375F.
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10
Combine flour, 1 tablespoon sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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11
Add enough half & half just until flour is moistened.
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12
Shape into ball.
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13
Roll out dough on lightly floured surface into 13-inch circle.
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14
Place onto ungreased baking sheet.
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15
Spread cranberry mixture in 9-inch circle in center of pastry.
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16
Fold edges up over filling, crimping dough to fit.
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17
Bake 35-40 minutes or until golden brown.
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18
Cool on baking sheet 5 minutes.
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19
Run narrow spatula under bottom of tart to loosen.
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20
Slide onto cooling rack.
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21
Cool completely.
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22
Cut tart into wedges; place onto individual serving plates.
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23
Top each tart wedge with sweetened whipped cream.
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24
Garnish with sugared cranberries and mint leaves, if desired.
