Nantucket Cranberry Tart Recipe

4.5 6 7
Nantucket Cranberry Tart Recipe
Nantucket Cranberry Tart Recipe photo by Taste of Home
Publisher Photo

Nantucket Cranberry Tart Recipe

Read Reviews
4.5 6 7
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL 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 large 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 in the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.


Test Kitchen Tips
  • The tart may ooze from your tart pan a little bit as it bakes. If you’d like, try baking yours on a 15x10x1-inch baking sheet.
  • Originally published as Nantucket Cranberry Tart in Taste of Home October/November 2007, p11

    Nutritional Facts

    1 piece: 255 calories, 14g fat (8g saturated fat), 65mg cholesterol, 93mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 3g protein.

    • 1 package (12 ounces) fresh or frozen cranberries, thawed
    • 1 cup sugar, divided
    • 1/2 cup sliced almonds
    • 2 large eggs
    • 3/4 cup butter, melted
    • 1 teaspoon almond extract
    • 1 cup all-purpose flour
    • 1 tablespoon confectioners' sugar
    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 on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.


    Test Kitchen Tips
  • The tart may ooze from your tart pan a little bit as it bakes. If you’d like, try baking yours on a 15x10x1-inch baking sheet.
  • Originally published as Nantucket Cranberry Tart in Taste of Home October/November 2007, p11

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    Reviews forNantucket Cranberry Tart

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    MY REVIEW
    oreo95 User ID: 2985724 277356
    Reviewed Nov. 6, 2017

    "Very simple recipe. A combo of sweet and tart. Made it exact. When mixing the berries, nuts and sugar seemed like a 1/2 cup was too much, didn't seem to mix well. When I make it again I will try with a little less sugar. Thanks for sharing a yummy fall recipe!"

    MY REVIEW
    pmchampion User ID: 7483306 244732
    Reviewed Mar. 1, 2016

    "This is one of my "go-to" desserts in the winter. I buy a few bags of cranberries when they are on sale and throw them in the freezer. I do the same with sliced almonds. I can mix this up at a moments notice! It's tart/sweet flavor is a family favorite!"

    MY REVIEW
    MM_873 User ID: 2135758 167692
    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
    feralgreens User ID: 7051377 99565
    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
    ehlertn User ID: 1826861 97251
    Reviewed Dec. 13, 2010

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

    MY REVIEW
    buddysboxermom User ID: 574523 169366
    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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