Nantucket Cranberry Tart
Taste of Home
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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.
Note: this doesn't have a pastry crust like a typical tart; it is a thin cake that tastes like a cobbler
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: 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 mixing 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.