Apricot Cranberry Tart


  An elegant fruit and nut tart perfect for the Holidays.  
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Description

 

An elegant fruit and nut tart perfect for the Holidays.

 

Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour

Ingredients

Crust

1 1⁄2 cup
cups all-purpose flour
1⁄2 cup
butter
3 tablespoon
granulated sugar
1  
egg, beaten
1⁄4 teaspoon
salt

Filling

1 can
Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling
1 cup
cooked cranberries (or 1 cup cranberry sauce)
1⁄4 cup
butter or margarine, melted
1 1⁄2 teaspoon
almond extract
1⁄4 cup
water

Icing

1 cup
confectioners sugar
2 tablespoon
cream or milk
1⁄4 teaspoon
almond extract

Instructions

To make this apricot cranberry tart recipe, spray 9-inch tart pan or 9-inch square pan with non-stick cooking spray. Stir flour, granulated sugar, and salt in medium-size bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until dough binds together. Press into bottom and up side of 9- or 10-inch fluted tart pan with removable bottom. Trim pastry even with rim of pan. Refrigerate 30 minutes. 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.

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