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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 temp
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 @@ 325ºF/165ºC 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.
Jackie Zack, Riverside, Connecticut
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... I ate that once and I saw new colours.
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