No one knows why this Nantucket Cranberry Tart specifically stems from the hills of Nantucket, but who really cares when it tastes this good?
This very easy recipe uses a batter instead of a pastry crust making your tart easier to make and softer to eat. If it is a toss up between a cake or a pie then this recipe is the answer! A real cranberry haven of love.
To make Nantucket Cranberry Tart, you will need the following ingredients:
In a small bowl, toss the cranberries, ½ cup sugar and almonds together, to coat. Transfer to a pre-greased 11-inch fluted tart pan with a removable base and place on a baking sheet.
In another small bowl, whisk eggs, butter, vanilla extract and remaining sugar together.
Add flour and beat again until just moistened. Spread evenly over the sweetened berries and almonds.
Bake at 325°F for 40-45 minutes until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Once completely cooled, dust with confectioners’ sugar before serving.
You can’t go wrong when you serve this Nantucket Cranberry Tart. So moorish and I guarantee you won’t have any leftovers of this one, so make double! Let us know if you have any recipe edits for us and tag #cookmerecipes online to share your baking experience with us.
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