Cranberry Tart
A festive cranberry and almond tart with a soft cake topping and a bright, jammy fruit base.
Equipment
- Baking Sheet
- 11 inch fluted tart tin
Ingredients
- 12 oz frozen cranberries thawed 340g
- 1/2 cup sliced almonds
- 1 cup sugar 200g (divided)
- 2 large eggs
- 3/4 cup butter melted 170g
- 1 tsp almond extract
- 1 cup all purpose flour 120g
- 1 tbsp confectioners sugar
Instructions
- Preheat the oven to 325ºF / 165ºC and grease an 11inch fluted tart tin with a removable base.
- In a medium bowl mix together the cranberries, half a cup of sugar and the almonds. Transfer to the tart tin and sit on a baking sheet.
- In a separate bowl beat the eggs, butter, extract and remaining sugar then beat in the flour until just combined. You will have a very thick batter.
- Spread the batter over the berries and bake in the oven for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool in the tin. Store left overs in the fridge.
