Prep time: 10 Bake time: 20
) Sugar Cookie Tart Shell --- Add flour, egg and butter to cookie mix to a large bowl and combine. Press dough into a well greased 10 or 12 inch tart pan *Both sizes would do fine, release bottom optional. Press the dough as evenly as possible all along the sides as well and then pierce the base with a fork all over. Bake at 350°F for 10 min. You can place the tart pan on a large baking sheet for easier handling.
) Filling --- While the tart shell bakes; cream the softened butter and sugar together in a mixer with paddle attachment or by hand with a wooden spoon. When the butter and sugar are fluffy and white, add the eggs one at a time while mixing. Add the almond flour and lemon juice and mix until combined. When the tart comes out of the oven, quickly add the filling and arrange fresh cranberries all over. Pop it back into the oven and bake for 35-40 min at 350°F, until golden brown all over. Place on a cooling rack.
) Glaze --- While the tart bakes, combine the cranberries, sugar and water in a pot and simmer on medium for 20 min. Strain and let cool.
) Final touch --- Spread the glaze over the top of the tart while still warm. Once it cools slightly, sprinkle with some icing sugar and get slicing!
I'll start with saying I absolutely loved playing with various Pillsbury and Betty Crocker products! From the Pillsbury Cinnamon Rolls and Biscuits to the Betty Crocker Peanut Butter Cookies to Sugar Cookies, every experiment was a thrill! I am an avid home baker and loved creating new recipes. I live and work in Toronto and spend my working hours as a hospitality professional and event coordinator but my true passion is baking. I spend a lot of my free time in the kitchen and have a freezer filled with baked goods much to my partner’s enjoyment! I tend to gift baked goods on every possible special occasion and love creating original cakes and treats that match the tastes and personalities of the recipients. From Krispy Kreme cakes to Earl Grey lemon cakes, many of which are made from customizing cake mixes like the Betty Crocker varieties. I loved creating this recipe, it’s so simple to throw together, incredibly customizable and super delicious! Sugar cookies tend to predominately fall into one time slot of the year, Christmas. Although it’s the best time to get stuffed on cookies, this recipe will allow you to get your sugar cookie fix all year round! Plus with the creamy almond filling and brightness from the cranberries, this becomes a very sophisticated treat, great for fancy breakfasts with mimosas or hosting a high tea with the gals! I would be lying if I said I wouldn't love to win this competition. Nothing would make me happier! I think my use of creativity in this recipe makes me an excellent contender to win. I hoped to take a great product and create a recipe that would be versatile, sophisticated and above all very tasty! I believe I did that! And, I discovered that the Betty Crocker Sugar Cookie mix makes an absolutely amazing tart crust! Sweet, golden and crisp! And yes I am currently eating a very big slice as I write this! If I won, I would hope to enroll in a baking or food science program so that I could become a recipe developer. I hope that you find this recipe every bit as delicious as I do! Even better, I would love to make it for you!