Cranberry-Almond Shortbread Tart

Name: Cranberry-Almond Shortbread Tart
Ingredients: For the cranberry filling; 1 cup granulated sugar; 2 Tbs. fresh lemon juice; 12 oz. fresh or thawed frozen cranberries (about 3 cups); 3 Tbs. apricot jam; For the shortbread; 3-1/2 oz. (1 cup) sliced almonds; 9 oz. (2 cups) unbleached all-purpose flour; 1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal; 3/4 tsp. kosher salt; 8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened; 1 cup granulated sugar; 1/2 Tbs. packed finely grated lemon zest (from 1 large lemon); 3/4 tsp. pure vanilla extract; 1/4 tsp. pure almond extract; 1 large egg yolk; Cooking spray; Confectioners’ sugar, for garnish (optional)

Cranberry-Almond Shortbread Tart was pinched from <a href="http://www.finecooking.com/recipes/cranberry-almond-shortbread-tart.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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For the cranberry filling

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1 cup granulated sugar

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2 Tbs. fresh lemon juice

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12 oz. fresh or thawed frozen cranberries (about 3 cups)

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3 Tbs. apricot jam

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For the shortbread

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3-1/2 oz. (1 cup) sliced almonds

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9 oz. (2 cups) unbleached all-purpose flour

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1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal

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3/4 tsp. kosher salt

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8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened

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1 cup granulated sugar

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1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)

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3/4 tsp. pure vanilla extract

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1/4 tsp. pure almond extract

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1 large egg yolk

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Cooking spray

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Confectioners’ sugar, for garnish (optional)

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