Nantucket Cranberry Tart
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 12 servings.
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
Ingredients
-
1 package (12 ounces) fresh or frozen cranberries, thawed
-
1 cup sugar, divided
-
1/2 cup sliced almonds
-
2 large eggs, room temperature
-
3/4 cup butter, melted
-
1 teaspoon almond extract
-
1 cup all-purpose flour
-
1 tablespoon confectioners' sugar
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 in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.
Nutrition Facts
1 piece: 255 calories, 14g fat (8g saturated fat), 65mg cholesterol, 93mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC