Missy's Cranberry Tart
2c sorted, washed, drained cranberries
1/2c walnut pieces
3/4c melted butter
2 lightly beaten eggs
2tsp almond extract
Mix the berries, 1/2c sugar, and walnuts and spread evenly in a buttered round cake or pie pan. Mix the other ingredients and pour over the berries. Bake at 325 for 30-40 minutes, until just browned. The tart is best if it sits for 8-12 hours before serving.
(Of course you don't have to wait that long, but I strongly recommend it. Some weird alchemy takes place that plumps up the cranberries and deposits a crunchy sugar crust on the bottom of the tart. And if you're worried that you've slightly over- or under-cooked it, a long rest seems to cure that as well.)
This recipe was given to my family by our former neighbor Missy, a good cook and great hostess. It quickly became one of our holiday favorites--a quick, easy and festive dessert perfect for eating at home or taking to parties.