ANNE BYRNE, "THE CAKEMIX DOCTOR" / AUTHOR "WHAT CAN I BRING? COOKBOOK"
12 T (1-1/2 sticks) butter, melted, plus melted butter for brushing the pie pan
2 c cranberries, rinsed and drained
1-1/2 c sugar
1/2 c chopped pecans
1 c all-purpose flour
2 large eggs, beaten
1 t pure almond extract
Confectioners' sugar (optional), for dusting the tart
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. 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 lightly browned, and the center has nearly set, 40 to 45 minutes. Transfer the tart to a wire rack to 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.
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. Or, go ahead and slice it thinly, arranging the slices attractively on a platter or tray lined with doilies.