Nantucket Cranberry Tart Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
• Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
• Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

Steps:

• In a small bowl, combine the cranberries, 1/2 cup surgar and almonds.
• Transfer to a greased 11 inch fluted tart pan with a removable bottom.
• Place on baking sheet.
• In a small mixing 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 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool on wire rack.
• Dust with confectioners sugar.
• Refrigerate leftovers.