Cranberry-almond shortbread tart from Fine Cooking Magazine, Oct/Nov 2012 (page 80) by Jill O'Connor

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pumpkin-pecan cake with brown sugar and bourbon glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on November 28, 2012

    I made this for Thanksgiving and it was really delicious. It tastes significantly better if served warm (I just microwaved each slice briefly). I did think the amount of crumbs for the topping was a little excessive (and this is coming from someone who LOVES crumbs), so I baked the rest of the dough into 8 small shortbread cookies which were really tasty on their own. I would use the dough portion of this recipe just to make cookies sometime.

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