Lemon and Cranberry Tart Tart

I am exhausted by this saucy little tart.

In theory it is very simple to make;

an almond butter crust shell 

filled with lemon curd and cranberry sauce.

It took me all day!

Devonshire Cream would have

been the perfect topping

but I didn't think of it,

my daughter did.

It's too late to run out for some tonight

but tomorrow I will.

I used whipping cream instead.

This recipe would make delightful

mini two bite tartlettes.

The Baking Bible

by

Rose Levy Beranbaum