INGREDIENTS:2¼
cups unbleached white flour
¾ cup sugar
¾ cup chilled, unsalted butter, cut into 1/8 inch
slices
½ t baking powder
½ t baking soda
½ t nutmeg
¼ t salt
1 beaten egg
¾ cup buttermilk
½ cup dried cranberries or other dried fruit, such as
a mixture of raisins, golden raisins,
cranberries, and blueberries
2/3 cup apricot preserves
1 T orange juice
½ cup powdered sugar
½ t grated orange peel
1-2 t orange juice
DIRECTIONS:
Pre-heat oven to 350.
Grease and flour a 10 x 2 inch round tart pan with a removable bottom.
Stir together dry ingredients.
Using fingertips, cut butter into dry ingredients.
Reserve ½ cup of the flour mixture for crumb topping.
Stir in egg and buttermilk until flour mixture is moistened.
Spread 2/3 of the batter into the pan.
Spread filling evenly over the batter.
Spoon remaining batter over filling in small mounds.
Sprinkle with reserved crumbs.
Bake until golden brown.
Drizzle with orange glaze.
