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
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