Cranberry-Almond Shortbread Tart
INGREDIENTS
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For the cranberry filling
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1 cup granulated sugar
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2 Tbs. fresh lemon juice
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12 oz. fresh or thawed frozen cranberries (about 3 cups)
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3 Tbs. apricot jam
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For the shortbread
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3-1/2 oz. (1 cup) sliced almonds
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9 oz. (2 cups) unbleached all-purpose flour
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1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
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3/4 tsp. kosher salt
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8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
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1 cup granulated sugar
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1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
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3/4 tsp. pure vanilla extract
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1/4 tsp. pure almond extract
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1 large egg yolk
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Cooking spray
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Confectioners’ sugar, for garnish (optional)
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