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Add a photoServings: 12
Ingredients
- 1 pkt cranberries - (12 ounce)
- 2 can apricot halves in light syrup - (15 ounce ea) liquid removed, minced
- 1 c. sugar
- 1/4 c. orange juice
- 2 c. all-purpose flour
- 1 c. hazelnuts toasted
- 3/4 c. sugar
- 1 tsp baking pwdr
- 1 tsp grnd cinnamon
- 3/4 c. chilled unsalted butter - (1 1/2 sticks) cut 1/2" pcs
- 2 lrg egg yolks
- 2 tsp grated orange peel
- 1 tsp vanilla extract
- 2 Tbsp. apricot jam
- 1 tsp water
Directions
- For Filling: Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring till sugar dissolves. Reduce heat to medium and simmer, stirring often, till filling is thick, beginning to stick to pan bottom and reduced to scant 3 c., about 15 min. Cold completely. (Can be made 3 days ahead. Cover and chill.)
- For Crust: Preheat oven to 350 degrees. Combine 1 c. flour and nuts in processor; blend till nuts are finely grnd. Add in remaining 1 c. flour, sugar, baking pwdr, and cinnamon; blend 15 seconds. Add in butter and cut in, using on/off turns, till coarse meal forms. Add in egg yolks, orange peel, and vanilla and process till moist clumps form.
- Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 min. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling proportionately in crust.
- Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
- Bake tart till golden, about 40 min. Place tart on rack. Stir jam and 1 tsp. water in small saucepan over medium heat till mix boils. Brush warm glaze over lattice strips. Cold tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.
- This recipe yields 12 servings.
- Comments: A classic Austrian tart gets an American update with this cranberry and apricot filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 377 | |
| Calories from Fat 132 | 35% |
| Total Fat 15.19g | 19% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 112mg | 5% |
| Potassium 200mg | 6% |
| Total Carbs 58.42g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 39.72g | 26% |
| Protein 3.92g | 6% |
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