I came across this recipe in the “grandmother’s best” recipe contest I entered last summer. This was submitted by another contestant, and even back then I knew I’d be trying the recipe. Well, I tried the recipe this past weekend – twice! I made two versions of this tart, and set them on my coworkers for a taste test. The results are fairly even. At the end I’ll share some of the feedback I received as well.
Beverly’s Cranberry Tart (O.C. Register/Paula Leedom)
12 oz fresh or thawed frozen cranberries
1/2 cup butter – melted & cooled
3/4 cup sugar
1 cup flour
1 cup whole pecans
Cream butter and sugar. Add flour, then fold in cranberries and pecans. Pour into greased glass pie dish. Bake at 350 1 hour or until brown. Serve topped with dollop of whipped cream. Fantastic warm!
Chop the cranberries & pecans, increase sugar to 1 1/4 or 1 1/2 cup. Cream butter & sugar, add flour. With a spoon, add cranberries and pecans, rest is the same.
Original version is more tart, robust flavor of cranberries like a surprise in your mouth
Second version is very even flavored, less of a dessert more like a breakfast item, a bit sweeter