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.
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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.
This was delicious! Made it with raspberries instead of cranberries and was plenty sweet. Did take a while to prepare but worth it.
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.
This was FABULOUS and mine looked just like the picture! The crust was so delicious and a compliment to the filling.
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