Quincemeat Tart

TO MAKE THE FILLING

Step 1: In a food processor grind the orange and then transfer the orange to a large saucepan along with the rest of the filling ingredients (-cloves); cover and bring to a boil over low heat, stirring occasionally. Cool to room temperature ---can be prepared one day ahead, covered and refrigerated or frozen for one month; bring mixture to room temperature before using.

TO MAKE THE DOUGH

Step 2: In a bowl mix the dry ingredients (flour - salt).

Step 3: With an electric mixer cream the butter and sugar until fluffy; blend in one egg and the vanilla. Add dry ingredients to mixture and stir until dough comes together. Gather into a ball, flatten into a disc and wrap in plastic and chill for 1 1/2 hours.

Step 4: Preheat oven to 325 degrees F.

Step 5: Roll 2/3 of the dough out on a lightly floured board to 1/8 inch thick round. Fit the dough into a 10-inch tart pan with a 2 inch overhang; trim edges. Brush glaze (egg beaten with milk) over the edges of the dough.

Step 6: Spoon filling into tart.

Step 7: Gather up the scraps of dough and roll out with the remaining dough to thickness of 1/8 inch. cut into 3/8 inch wide strips. Weave strips atop tart in a lattice pattern, spacing 1/4 inch apart. Trim strips; reserving scraps.

Step 8: Crimp edges to seal. Brush edges and lattice with glaze.

Step 9: Roll scraps into marble-sized balls. Place the balls side by side along the edge of the dough; brush balls with glaze.

Step 10: Put tart on baking sheet and bake until crust is golden and filling bubbles; covering top with foil if crust browns too fast -- 1 1/2 hours.

Step 11: Cool tart completely on a rack. Remove pan sides from the tart; sprinkle top with powdered sugar and serve with vanilla flavored whipped cream.