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If cooking is taxing, there are always restaurants that specialize in Thanksgiving meals but there are also, markets that prepare an entire meal for take-out. These days, it is not unusual for a hostess to try to prepare food for guests who have many dietary restrictions- lactose intolerance, vegetarian, vegan, gluten-free, sugar-free, reduced salt among others. Thanksgiving isn’t quite what it once was.
Here is a wonderful dessert for the holiday season shared by Mary Jo McMillin.
Cranberry Almond Tart
1 ½ oz. powdered sugar (6 tablespoons)
1/8 teaspoon salt
5 oz. all-purpose flour (1 scooped cup)
2 ½ oz. unsalted butter (1/2 stick + l tablespoon)
1 egg yolk
2 oz. all-purpose flour
4 ½ oz. sugar (2/3 cup)
2 oz. cold, unsalted butter (1/2 stick)
2 oz. blanched, slivered almonds (1/3 cup)
12 oz. bag fresh cranberries
3 tablespoons sugar
Make the pastry by creaming butter,sugar and egg yolk. Add salt, flour and work into a cookie-dough type dough. (May use mixer or food processor.) Shape into a flattened disc, wrap in plastic and set aside for an hour.
Prepare the streusel topping by combining the 2 oz. flour, 4 ½ oz. sugar and pinch of salt. Rub in the sliced cold butter to form a crumble. (May use food processor.) Mix in the slivered almonds. Set aside.
Roll the pastry to a thin circle between two sheets of plastic wrap. Peel off the top sheet, lift the pastry from underneath and gently slap it into the center of a 9-inch shallow tart tin with removable bottom or a 9-inch glass pie plate. Use the top sheet of plastic wrap to help press the pastry evenly up the sides. Remove wrap. Trim pastry edges. Strew the cranberries in the bottom of the shell, removing any bad berries. Sprinkle over 3 tablespoons sugar. Dump the crumble topping in the center and carefully feather it out over the top.
Bake in a preheated 350º oven for 50 minutes or a 375º oven for 40 minutes. Cool thoroughly before cutting. Serves 6–8.
Check Mary Jo’s Cookbook for additional recipes all year.
Photos: Daniel Herron unless otherwise noted.