Cranberry Tart

This month, you will want to try this garnet-hued warm berry dessert you didn’t know you needed. It will get your taste buds tingling for seconds. Plus, it makes a beautiful finale for a dinner party or a weekend treat.

• 2 tbsp. olive oil
• 1 tsp. pure vanilla extract
• 1 c. all-purpose flour, spooned and leveled, plus more for work surface
• 1/3 c. semolina flour
• 1/4 c. sugar
• 2 tsp. lemon zest
• 1 tsp. kosher salt
• 6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces

• 1 (0.25-ounce) envelope unflavored gelatin
• 4 c. fresh cranberries
• 1 c. sugar
• 1/2 c. orange marmalade
• 1 tsp. orange zest
• 1 c. heavy cream
• 2 1/2 tbsp. pure honey
• Candied orange zest (optional)

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. Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes, then allow to cool completely. To 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; let cool for 2 hours. Spread mixture over the crust. Cover and refrigerate until set, at least 2 hours. 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.