Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cranberry-Almond Shortbread Tart

From the 2017 Thanksgiving Guide
See More
Scott Phillips

Servings: 8 to 10

Inspired by fregolatas (large, crisp Italian cookies flavored with almonds and cornmeal), this sturdy bar-cookie-disguised-as-a-tart features a tangy cranberry filling between two tender layers of almond-cornmeal shortbread.

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)

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 65
      Sodium (mg): 95
      Carbohydrates (g): 74
      Fiber (g): 4
      Protein (g): 6

Preparation

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 (with at least a 10-cup capacity), 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.
  • Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. 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 and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling. Spoon the filling into the tart and spread evenly.
  • Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.
  • Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter. Dust with confectioners’ sugar, if using, just before serving.

Make Ahead Tips

The dough disks can be refrigerated up to 2 days, wrapped tightly in 2 layers of plastic wrap.

The dough can be frozen for up to 2 weeks: Put the plastic-wrapped dough in a zip-top bag, seal, and freeze. Thaw the dough overnight in the refrigerator before proceeding with the recipe.

The finished tart can be wrapped in 2 layers of plastic wrap and stored for up to 2 days at room temperature.

The finished tart can be frozen for up to 2 weeks: Transfer it to a 10-inch cardboard cake round, wrap tightly in 2 layers of plastic wrap and then in foil, and freeze. Up to 10 hours before serving, remove the foil but not the plastic wrap from the tart and thaw at room temperature. When completely thawed, remove the plastic wrap. For freshly baked flavor, warm the tart in a 300°F oven for 10 to 15 minutes. Cool completely before slicing.

Reviews

Rate or Review

Reviews

  • LVO | 09/18/2016

    This was delicious! Made it with raspberries instead of cranberries and was plenty sweet. Did take a while to prepare but worth it.

  • lisameier | 12/16/2014

    Delicious!! I have made this three times, once as a trial run, once for a party(huge hit), and once for Thanksgiving (they ate the left overs for breakfast). Everyone loves this, so I am making it for a party I am helping a friend cater. It is not too sweet, I love the tartness, and it comes out looking just like the photo.

  • ClaireG_ | 11/30/2013

    This was FABULOUS and mine looked just like the picture! The crust was so delicious and a compliment to the filling.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks