Apri-cran Delight

10 to 12 servings

Crust
11/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
13/4 cup butter or margarine
4 to 5 tablespoons water, ice cold

Filling
1 can Solo or 1 jar Baker Apricot filling
1 cup cooked cranberries (or 1 cup cranberry sauce)
1/4 cup butter or margarine, melted
11/2 teaspoons almond extract
1/4 cup water

Icing
1 cup confectioners sugar
2 tablespoons cream or milk
1/4 teaspooon almond extract

Spray 9-inch tart pan or 9-inch square pan with non-stick cooking spray.

Stir together flour, salt and baking powder. Cut butter into flour mix with pastry blender or 2 forks until mixture is the consistency of cornmeal. Sprinkle with ice water, one tablespoon at a time, and toss with fork until mixture is evenly moistened and binds together. Gather dough and shape into slightly flattened ball. Roll out on floured board, fit into 9-inch tart or square pan. Refrigerate 1 hour.

Combine apricot filling, cooked cranberries, butter, water and almond extract in pan. Simmer until well blended. Cool to lukewarm. Pour into chilled tart.

Preheat oven to 350° F.

Bake 30 to 40 minutes or until crust is golden. Remove from pan and cool on rack.

Combine icing ingredients and drizzle over filling. Let stand until set.