Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) fresh or frozen cranberries, thawed

  2. 1 cup sugar, divided

  3. 1/2 cup sliced almonds

  4. 2 eggs

  5. 3/4 cup butter, melted

  6. 1 teaspoon almond extract

  7. 1 cup all-purpose flour

  8. 1 tablespoon confectioners' sugar

Instructions Jump to Ingredients ↑

  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. 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 near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.


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