Anne Byrne's Cranberry Tart

Dec. 1, 2007 — -- Great recipes are like politicians — they make rounds. Sally Mabry gave me this recipe and she got it from Rita Kaplan, who got the recipe from Ophelia Paine, who got the recipe from Sally Lagrone. So from one Sally to another Sally, and from me to you, here is a terrific tart to serve while fresh cranberries are in season. It is best warm, with whipped cream or with whipped cream seasoned with Grand Marnier and grated orange zest.

Serves 8 (Makes one 9-inch tart)

1. Place a rack in the center of the oven and preheat the oven to 350º F. Lightly brush a 9-inch glass or ceramic pie pan with melted butter.

2. Scatter the cranberries in an even layer in the bottom of the pie pan. Sprinkle ½ cup of the sugar and the pecans over them.

3. Place the butter, flour, eggs, almond extract, and the remaining 1 cup of sugar in a large mixing bowl and stir with a wooden spoon to combine well. Pour the butter mixture over the cranberry mixture.

4. Bake the tart until it has risen, is slightly browned, and the center nearly set, 40 to 45 minutes. Transfer the tart to a wire rack and cool for about 20 minutes, then slice and serve warm with the whipped cream. Or, let the tart cool completely, about 1 hour, before serving. For a final touch, dust the tart with a little confectioners' sugar, if desired.

Big Batch:
You can bake two of these tarts at one time. Try baking one tart with half cranberries (1 cup) and half apples (1 cup chopped)

Tote Notes:

This is a great tart to tote because once it sets, it does not shift like other fruit pies. Feel free to carry it in the pie pan.