Monday, March 14, 2016

Nantucket Cranberry Tart

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

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