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.
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.
Love this recipe. And it’s great made with just almond flour. I substitute the flour with almond flour but need to add more almond flour. Maybe about 1.5cups more. And I leave out the cornmeal. That makes it really gritty. Other than that it’s perfect!
Can I use an apricot perseve instead of jam? I couldn’t find the jam at wegmans..
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review