This pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. For an extra treat, dust with confectioners' sugar before serving this tart.
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 (optional)
No notes given.
In a small bowl, combine 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.
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 at 325° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar (if desired). Refrigerate leftovers.