Thanksgiving tops our list of holidays- we love the focus on food! This year we managed ten different side dishes and three different dietary restrictions. On a table filled with really, really good food, this cranberry almond tart is still one of the highlights of the feast at our house, and I am sad to be finishing the last of it as I write this. It’s a wonderful cross between a bar cookie and something more elegant, perfect for offsetting the richness of the rest of the meal.
For the cranberry filling:
1 cup granulated sugar
For the shortbread:
3-1/2 oz. (1 cup) sliced almonds
Combine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Add the cranberries and lower the heat to medium-low. Simmer until the cranberries have popped and the liquid is syrupy, 10 to 12 minutes. Stir in the apricot jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely.