I'm in holiday testing mode this week, so today I tried a Fine Cooking recipe I'd seen for a
cranberry-almond shortbread tart. Because this was just a test, I made half the recipe, using two mini tarts pans, which worked out pretty well. The filling is tart with fresh cranberries and a little apricot jam, and the crust is crunchy with ground, toasted almonds and cornmeal. I have other recipes to try, but I'm thinking this is a definite possibility.
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