Cranberry Tart *

[tasty]

Cranberry Tart TOH (Also known as Nantucket Cranberry Tart)

1 package (12oz) cranberries, thawed   I only used about 8oz and there is lots
1 cup sugar, divided

1/2 cup sliced almonds

2 large eggs, room temperature

3/4 cup butter, melted

1 teaspoon almond extract

1 cup all-purpose flour

1 tablespoon confectioners' sugar


In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.

In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.

Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.


A suggestion in the reviews was to just mix everything together which is exactly what I did!
We just tried some while it is still warm -mmm. . .     Tart cranberries  . . . 

[cfniervt]

This looks yummy! Thank you Tasty!

[annrms]

Tasty - I have a similar recipe called by that Nantucket name, but it calls for chopped pecans. Also calls for using a 10-inch pie plate. I used KA "Irish flour" instead of AP.

[cooktocook]

Thanks for sharing Tasty--sounds very good to me as I'm a cranberry lover!
Lori