CRANBERRY - ALMOND TART Recipe

Name: CRANBERRY - ALMOND TART Recipe
Ingredients: CRANBERRY FILLING; * 1 cup granulated sugar; * 2 Tbs. fresh lemon juice; * 12 oz. fresh or thawed frozen cranberries (about 3 cups); * 3 Tbs. apricot jam; SHORTBREAD; * 3-1/2 oz. (1 cup) sliced almonds; * 9 oz. (2 cups) unbleached all-purpose flour; * 1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal; * 3/4 tsp. kosher salt; * 8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened; * 1/2 Tbs. packed finely grated lemon zest (from 1 large lemon); * 3/4 tsp. pure vanilla extract; * 1/4 tsp. pure almond extract; * 1 large egg yolk; * Cooking spray; * Confectioners’ sugar, for garnish (optional)

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The dough disks can be refrigerated up to 2 days, wrapped tightly in 2 layers of plastic wrap. The dough can be frozen for up to 2 weeks: Put the plastic-wrapped dough...