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Nantucket Cranberry Tart Recipe

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While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. Shared by Jackie Zack of Riverside, Connecticut, the pretty holiday dessert calls for very few ingredients, and it’s a snap to assemble.

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12 Servings
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 eggs
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Directions

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 near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.

Nantucket Cranberry Tart published in Taste of Home October/November 2007, p11

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Reviews for Nantucket Cranberry Tart (1)