Two-berry holiday tart
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | All-purpose flour |
| ⅔ | cup | Whole wheat flour |
| ⅛ | teaspoon | Salt |
| ⅓ | cup | Vegetable oil |
| 3 | tablespoons | Water |
| ½ | teaspoon | Almond extract |
| 2 | cups | Fresh cranberries |
| 10 | ounces | Frozen raspberries in light syrup, thawed |
| ½ | cup | Sugar |
| ½ | cup | Low-sugar raspberry spread |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
| ½ | teaspoon | Almond extract |
Directions
Combine flours and salt; stir well. Combine oil, water, and ½ tsp.
almond extract; add to flour mixture, stirring just enough dry ingredients are moistened. Shape dough into a ball. Roll dough between 2 sheets of heavy-duty plastic wrap to an 11-inch circle. Remove top sheet of plastic wrap. Invert and fit pastry into a 9-inch tart pan. Remove remaining sheet of plastic wrap. Prick bottom and sides of pastry with a fork.
Bake at 425-degrees for 12 minutes or until lightly browned. Remove from oven; cool completely on a wire rack.
Combine cranberries and next 3 ingredients in a saucepan. Cook over medium heat 15 minutes, stirring frequently. Combine cornstarch and 2 T.
water, stirring until smooth. Add cornstarch mixture to cranberry mixture. Cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in ½ tsp. almond extract.
Spoon filling into tart shell. Cover and chill 4 hours or until set.