Cranberry Linzer Tart Recipe

Isn't this tart just beautiful? You know, as if you picked it up at a European bakery, one of those places where the pastries taste as good as they look?! But I make it and you can too! The crust is made with toasted almonds and – get this – pressed into the tart pan. That's right, no rolling! The recipe comes from a brand-new European tart cookbook published by my friend Helen, a long-time professional baker and the "goddess of pastry". You'll see, the cookbook omits the "hard" bakery recipes and instead features the "easy" bakery recipes that home cooks can handle with ease. Helen's cookbook has given me so much confidence, we're hosting a holiday dessert party this weekend! A Bakery-Beautiful Tart, Super-Easy for a Home Baker. Beautiful Color! No-Fuss Tart Dough Mixed in Food Processor and Pressed By Hand into Tart Pan. Extra Welcome at Festive Meals and Dessert Buffets During the Holidays. A New Addition to The Homemade Pantry ,