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Nantucket Cranberry Tart

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

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

  • 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 in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.


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