Nantucket Cranberry Cake From Kingarthurflourcom Recipes

NANTUCKET CRANBERRY TART

Steps:

• 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., 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 a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

NANTUCKET CRANBERRY PIE

Steps:

• *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees.
• Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
• In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
• Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
• Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
• Cut into wedges and serve with ice cream or freshly whipped cream.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup surgar and almonds.
• Transfer to a greased 11 inch fluted tart pan with a removable bottom.
• Place on baking sheet.
• In a small mixing 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 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool on wire rack.
• Dust with confectioners sugar.
• Refrigerate leftovers.