Receta 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:
Lightly brush a 9-inch glass or ceramic pie pan with melted butter.
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.
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.
Bake the tart at 350° F until it has risen, is lightly browned, and the center has nearly set, 40 to 45 minutes.
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...
... See my Tabblo
Somebody really needs to test these recipes, as you'll see when you look at the rest of the pictures.