Apricot Cranberry Tart

SERVES: 12  COOK TIME: 30 minutes  TOTAL TIME: 1 hour

Ingredients

Crust

1 1⁄2 cup 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 (fresh or frozen)
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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