Cranberry Tart

I love cranberries, so any recipe with cranberries catches my attention. This is one of my favorites (so far) but I couldn't remember where I put it. That's a problem I have with recipes - I find them, try them, like them, and then forget. I'm hoping that posting them here will help me. Then again, I posted this on my previous recipe blog, and I still didn't know where it was until I stumbled across it just now. Yep, I'm good!

Cranberry Tart

Ingredients:

• 1-1/2 sticks butter, melted
• 2 cups cranberries, rinsed and drained (I used frozen)
• 1-1/2 cups sugar
• 1/2 cup chopped pecans
• 1 cup all purpose flour
• 2 large eggs, beaten
• 1 tsp. pure almond extract (or, 1 tsp. vanilla and zest of one orange)

Directions:

1. Lightly brush a 9-inch glass or ceramic pie pan with melted butter.
2. Scatter the cranberries in an even layer in the bottom of the pan.  Sprinkle 1/2 cup of the sugar and the pecans over them.
3. Place the butter, flour, eggs, almond extract, and the remaining 1 cup of sugar in a large mixing bowl and stir with a wooden spoon to combine well.  Pour the butter mixture over the cranberry mixture.
4. Bake the tart at 350° F until it has risen, is lightly browned, and the center has nearly set, 40 to 45 minutes.
5. Place the tart on a wire rack to cool for about 20 minutes, then slice and serve warm with whipped cream or vanilla ice cream.  Or, let the tart cool completely, about 1 hour, before serving.  For a final touch, dust the tart with a little confectioners sugar, if desired.

Like apples?  Make an apple and cranberry tart with 1 cup chopped apple and half of the cranberries (1 cup).

Recipe from What Can I Bring? Cookbook by Anne Byrn

 
I tried a similar cranberry dessert before finding this recipe.  It tasted good, but...

Check out the PDF of my tabblo to see what happened with that one.
 

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