Cranberry-Nut Tart
 

*Ingredients*

Pastry:

1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, softened (NO subsitutions)
1/2 cup granulated sugar
1 large egg yolk
1 tbs ice water
 

Filling:

1/3 cup toasted, shelled pistachios
1/4 cup whole blanched almonds
1 cup butter, softened (NO substitutions)
2 large eggs
3 tbs flour
1/8 tsp almond extract
1 1/2 cups fresh or frozen cranberries

Confectioners' sugar, for garnish
 

*Preparation*

Instructions for Pastry:

Combine flour and salt in medium bowl; set aside.  Beat butter and granulated sugar in large mixer bowl at medium-high speed until creamy.  Beat in egg yolk and water.  With mixer at low speed, beat in dry ingredients just until mixture holds together.  Flatten into a thick disk.  Wrap well and refrigerate 1 hour or overnight.

Heat oven to 350 degrees.  On lightly floured surface, roll pastry into a 13-inch circle, 1/4 inch thick.  Fit into a 10-inch fluted tart pan with removable bottom.  Fold in sides, trim edge of pastry and prick bottom with tines of fork.

Freeze 10 min.  Line pastry shell with foil; fill with dried beans or rice.  Bake 8 min.  Remove foil and beans (or rice); reserve for other use.

Bake 8 to 10 min. more until golden.  Cool on wire rack.
 

Instructions for Filling:

Process pistachios, almonds and 1/4 cup granulated sugar in food processor until nuts are finely ground, about 1 min.  Add butter and 1/2 cup granulated sugar and process until combined, scraping sides of bowl once.  Add eggs, flour and almond extract; pulse until blended.

Combine cranberries and remaining 1/4 cup granulated sugar in small bowl.  Place pastry crust on a jelly-roll pan.  Pour nut mixture into crust; smooth top with spatula.  Sprinkle cranberry-sugar mixture over top.

Bake 40 to 45 min. until filling is set and golden.  Cool on wire rack.  Remove side of pan.

Note:  Cam be made ahead.  Wrap and freeze up to 2 weeks.  Thaw at room temperature 4 hours.  Reheat in 350 degree oven for 15 min.
 

Serves:   Makes 12 servings