Nov/Dec 2015
News from the Lexington Cooperative Market
LexTalk ! t h g i r b s y a id l o h r u make yo Cranberry Orange Shortbread Tart 1/2 cup slivered almonds 1/4 cup sugar 1 cup all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 1/2 cup chilled butter, cut to 1/2”cubes 1 large egg yolk 1 cup orange marmalade 1/2 cup dried cranberries, sweetened 2 tablespoons powdered sugar
Butter 10” tart pan with removable bottom. In a small pan, toast almonds over med heat. Toss and stir until lightly toasted, ~5 min. Cool slightly. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar and salt, and process to mix well. Add butter and pulse until coarse meal forms. Add egg yolk and blend until the dough starts forming large lumps, just a few seconds. Press dough evenly onto the bottom and about 1/2” up the sides of prepared pan. Pierce bottom with fork. Cover with plastic wrap, refrigerate crust at least 1 hour, up to 1 day.
Preheat oven to 375° F. Bake crust uncovered until golden brown, about 20 min. Cool completely. This crust can be kept refrigerated, tightly wrapped, for up to a week before finishing the tart. To serve, spread the tart crust with marmalade, then sprinkle with dried cranberries. Use a fine sieve to dust the powdered sugar over the cranberries. Slice and serve within 24 hours.
In sid e : Y o ur C o -o p ’ s hug e year, Holi d ay F avori tes , and Waffle Bru n c h !