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Nantucket Cranberry Tart Recipe
Nantucket Cranberry Tart Recipe photo by Taste of Home

Nantucket Cranberry Tart Recipe

Publisher Photo
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

1 piece equals 255 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 93 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Nantucket Cranberry Tart in Taste of Home October/November 2007, p11

Nutritional Facts

1 piece equals 255 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 93 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Nantucket Cranberry Tart

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 26, 2012

I made this recipe to bring for dessert for Christmas dinner at my friends. It was a big hit! The best thing is how simple it is to make. I didn't have a tart pan so I just used a 9" pie plate, greased well. It was delicious!

MY REVIEW
Reviewed Dec. 23, 2012

Very forgiving, even when you're distracted while making the recipe and add the butter to the fruit. I don't own a take-apart pan and it's not necessary to make this, either. A glass pie pan will do. The almond flavour is great, but if you're out of it, I'm sure that orange or lemon peel or essence would complement the cranberries nicely. It is also a good base recipe to use with other berries in season, such as blueberries.

MY REVIEW
Reviewed Dec. 13, 2010

This tart won everyone's compliments at our Thanksgiving celebration! Thank you for sharing a wonderful recipe!

MY REVIEW
Reviewed Nov. 17, 2009

I did modify the recipe a bit to meet our personal tastes. I substituted orange extract for the almond and chopped pecans for the almonds. The end result was delicious. Can't ask for much more - a wonderful dessert that is almost effortless.

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