Ingredients:
1
pkg. (12 oz.) of fresh or frozen cranberries, thawed
1
cup sugar divided * ½ cup
sliced almonds * 2 eggs
¾
cup butter, melted * 1 teaspoon almond extract
1
cup all-purpose flour * 1 tablespoon confectioners’ sugar
Directions:
In
a small bowl, combine the cranberries, ½ cup sugar and almonds. Transfer to a greased 11-inch 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 degrees
for 40-45 minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers
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