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Instructions
MAKE THE LEMON CURD:
In the bowl of a food processor, combine the sugar and lemon zest. Pulse to chop the zest, then process until the zest is as fine as sugar. Add the lemon juice, egg yolks and salt and process for 10 seconds. With the machine running, pour in the melted butter. Transfer the mixture to a double boiler and simmer until thickened. Let cool and refrigerate.
PREPARE CRUST:
In the bowl of a food processor, combine flour, butter, almonds, sugar and salt; pulse until well combined. Add the egg and almond extract and pulse until well mixed. Press the mixture into a buttered tart pan with a removable bottom. Cool at least 30 minutes. Preheat oven to 350°F. and bake crust until golden brown, 20 to 30 minutes. Let cool.
ADD TOP:
In a medium bowl, mix cranberries and sugar.
Spread the lemon curd over the cooled base. Arrange blueberries evenly on top. Lightly brush the cranberries with melted red currant jelly.
Nutrition
Serving: 1 slice, Calories: 715 kcal, Carbohydrates: 92 g, Protein: 9 g, Fat: 36 g, Saturated fat: 17 g, Polyunsaturated fat: 4 g, Monounsaturated fat: 13 g, Trans fat: 1 g, Cholesterol: 200 mg, Sodium: 138 mg, Potassium: 253 mg, Fiber: 4 g, Sugar: 62 g, Vitamin A: 932 IU, Vitamin C: 13 mg, Calcium: 86 mg, Iron: 2 mg
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