Ingredients
1/2 cup slivered almonds, toasted3 tablespoons sugar1-2/3 cups all-purpose flour1/4 teaspoon salt1/4 cup butter, melted1/4 cup heavy whipping cream2/3 cup white baking chipsFILLING:2 cups fresh or frozen cranberries1 cup sugar1/2 cup dried cranberries1/3 cup orange juice2 tablespoons butterTOPPING:2/3 cup white baking chips2 teaspoons shortening1/3 cup slivered almonds, toasted
Preparation
Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom.
Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack.
In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips.
Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
