See Also: Christmas · Desserts · Pies and Tarts
Cranberry Tart
from Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 teaspoon butter or olive oil
2 1/2 cups fresh cranberries, washed and drained
1/2 cup chopped walnuts or pine nuts
1/2 cup crystalline brown sugar
2 eggs
1 cup sugar
2/3 cup unsalted butter
1 cup all-purpose unbleached flour
1/2 teaspoon fine sea salt
Preheat oven to 325 degrees. Lightly butter or drizzle in a bit of oil in a 10 inch pie plate. Spread the cranberries in bottom of the pan and sprinkle with the nuts and 1/2 cup of sugar. Set aside. Beat eggs well and gradually add the 1 cup sugar, beating until light. Melt the butter and add to the egg mixture along with the flour and salt. Pour over the cranberry mixture. Bake for 50-60 minutes, or until crust is golden. Serve warm.
Recipe created 1997-06-14.
