Cranberry Jam Tart with Almond Shortbread Crust
The beauty of a jam tart is that you can make the crust ahead of time, then assemble it within minutes. Customize this dessert to the season, using different jellies and jams and the fruit of your choice.
- 1/2 cup slivered almonds
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter cut into 1/2-inch cubes
- 1 large egg yolk
- 1 cup red currant jelly
- 1/2 cup dried cranberries, sweetened
- 2 tablespoons powdered sugar
- Butter 10-inch-diameter tart pan with removable bottom.
- Place sliced almonds in a small sauté pan and put over medium heat. Toss and stir the nuts until lightly toasted, about 5 minutes. Cool slightly. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar and salt, and process to mix well. Add butter and pulse on and off, until coarse meal forms. Add egg yolk and blend until the dough starts forming large lumps, just a few seconds. Press dough evenly onto the bottom and about 1/2-inch up the sides of prepared pan. Pierce bottom all over with fork. Cover pan with plastic wrap and refrigerate crust for at least 1 hour and up to 1 day.
- Preheat oven to 375° F. Bake crust uncovered until golden brown, about 20 minutes total. Cool completely. This crust can be kept, tightly wrapped, in the refrigerator for up to a week before finishing the tart.
- To serve, spread the tart crust with jelly, then sprinkle with dried cranberries. Use a fine sieve to dust the powdered sugar over the cranberries. Slice and serve within 24 hours.
401 calories, 19 g. fat, 108 mg. cholesterol, 82 mg. sodium, 57 g. carbohydrate, 5 g. fiber, 5 g. protein