CRANBERRY-ALMOND SHORTBREAD TART
Yield 8 10
Number Of Ingredients 18
Steps:
- Make the filling Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely. Make the shortbread Position a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely. In a food processor, combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt. In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract. Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide. Using 9 1/2 x1-inch fluted metal tart pan, press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes. Prick the bottom of the tart shell all over with a fork, bake on baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. Spoon Spoon the filling into the tart and spread evenly. Crumble the remaining shortbread dough over the cranberries in pebble-like pieces. Bake until the topping is firm and golden-brown 30 to 35 minutes. Cool on wire rack.
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Robiul
robiul73@hotmail.comI made this tart for my family and they loved it! It's a great dessert for any occasion.
Jorge Rodriguez
rodriguez-jorge56@yahoo.comThis tart is a great way to use up leftover cranberries.
Mishelle
mishelle53@aol.comI love this tart! It's so easy to make, and it always comes out perfect.
Neelambaig Baig
baig@hotmail.comThe tart was a little bland. I think I'll add some lemon zest next time.
Jaffar Qureshi
jaffar@aol.comI'm not a baker, but this tart was easy to make and turned out great!
Kabir Jehan
j_kabir33@gmail.comI made this tart for a potluck and it was a huge success! Everyone loved it.
Rafahat Sultana
rafahat10@yahoo.comThis tart is a must-try! The combination of cranberries and almonds is perfect.
leeb reviews
reviews-leeb76@gmail.comI'm not a huge fan of cranberries, but this tart was amazing! The almond crust was the perfect balance to the tartness of the cranberries.
DAREL LOZA
dloza68@hotmail.comThe tart was a little too sweet for my taste, but my guests loved it.
Robyn Hale
r_h69@yahoo.comThe crust was a little crumbly, but the flavor was great!
adeel rasheed
adeel-r50@gmail.comEasy to make and delicious! I used fresh cranberries and they were perfect.
raad farea
farea_raad5@gmail.comThis cranberry almond shortbread tart was a hit at my holiday party! The almond crust was a perfect complement to the tart cranberries, and the whipped cream on top really made the dessert special. I'll definitely be making this again.