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Isn't this Cranberry Linzer Tart just beautiful? You know, as if it came from a European bakery, the places where the pastries taste as good as they look? But I made 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
