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.

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