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0 to 12 servings
Crust
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1-3/4 cup butter or margarine
4 to 5 tablespoons water, ice cold
Filling
1 can Solo or 1 jar Baker Apricot filling
1 cup cooked cranberries (or 1 cup cranberry sauce)
1/4 cup butter or margarine, melted
1-1/2 teaspoons almond extract
1/4 cup water
Icing
1 cup confectioners sugar
2 tablespoons cream or milk
1/4 teaspooon almond extract
Spray 9-inch tart pan or 9-inch square pan with non-stick cooking spray.
Stir together flour, salt and baking powder. Cut butter into flour mix with pastry blender or 2 forks until mixture is the consistency of cornmeal. Sprinkle with ice water, one tablespoon at a time, and toss with fork until mixture is evenly moistened and binds together. Gather dough and shape into slightly flattened ball. Roll out on floured board, fit into 9-inch tart or square pan. Refrigerate 1 hour.
Combine apricot filling, cooked cranberries, butter, water and almond extract in pan. Simmer until well blended. Cool to lukewarm. Pour into chilled tart.
Preheat oven to 350° F.
Bake 30 to 40 minutes or until crust is golden. Remove from pan and cool on rack.
Combine icing ingredients and drizzle over filling. Let stand until set.
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