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     Title: Nantucket Cranberry Tart
Categories: Fruits, Nuts, Desserts
     Yield: 12 servings

    12 oz Cranberries; thawed
     1 c  Sugar; divided
   1/2 c  Sliced almonds
     2 lg Eggs; room temperature
   3/4 c  Butter; melted
     1 ts Almond extract
     1 c  A-P flour
     1 tb Confectioners' sugar

 In a small bowl, combine the cranberries, 1/2 cup sugar, and
 almonds. Transfer to a greased 11" 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 @@ 325°F/165°C 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.

 Recipe by Jackie Zack, Riverside, Connecticut

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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