Sugar cookie dough creates the crust for this tart filled with sweet cranberries.
Directions for: Cranberry Sugar Cookie Tart
Ingredients
Cookie Base1 pouch Betty Crocker sugar cookie mix
3 Tbsp flour
1 egg
cup softened butter
Fillingcup softened butter
cup sugar
3 large eggs
cup almond flour
2 Tbsp fresh lemon juice
1 cup fresh cranberries
Glaze1 cup fresh cranberries
cup sugar
cup water
Icing sugar (for decorating)
Directions
Cookie Base1. Add flour, egg and butter to cookie mix to a large bowl and combine. Press dough into a well greased 10 or 12 inch tart pan (both sizes would do fine.
Filling1. While the tart shell bakes, cream the softened butter and sugar together in a mixer with paddle attachment, or by hand with a wooden spoon. When the butter and sugar are fluffy and white, add the eggs one at a time while mixing. Add the almond flour and lemon juice and mix until combined. When the tart comes out of the oven, quickly add the filling and arrange fresh cranberries all over. Pop it back into the oven and bake for 35-40 min at 350F, until golden brown all over. Place on a cooling rack.
Glaze1. While the tart bakes, combine the cranberries, sugar and water in a pot and simmer on medium for 20 min. Strain and let cool.
2. Final touch -- spread the glaze over the top of the tart while still warm. Once it cools slightly, sprinkle with some icing sugar and get slicing!
Source and Credits
Recipe by Elme Jordaan
See more: Bake, Dessert, Fruit, Nuts