Recipe of the Month

Cranberry Tart

Recipe provided by Marilyn P. "This cranberry tart recipe is wonderful to make or take out of the freezer when having someone over for coffee and just for yourself. It bakes these pink-red beauties, along with shaved almonds and almond extract for a rich nuttiness, into a dense cake."

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 cup sugar, divided
• 1/2 cup sliced almonds
• 2 large eggs, room temperature
• 3/4 cup butter, melted
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 1 tablespoon confectioners' sugar

Directions

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.
2. 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.
3. Bake at 325° 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.

For more information, view this recipe here: https://candiawomansgroup.org/docs/recipes/cranberry-tart-marilyn-p.pdf