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Non-stick cooking spray
1 12-ounce bag fresh or frozen cranberries
1 cup granulated sugar, divided
½ cup sliced almonds
2 large eggs
¾ cup melted butter, slightly cooled
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners’ sugar
Preheat oven to 325 degrees F.
Spray an 11-inch fluted tart pan with non-stick cooking spray. Place on a baking sheet and set aside.
In a small bowl, combine cranberries, ½ cup granulated sugar, and almonds, stirring well to coat the cranberries and almonds with sugar. Pour into the prepared pan, spreading the cranberries and almonds evenly throughout the bottom of the pan.
In a mixing bowl, beat eggs, melted butter, almond extract, and remaining ½ cup granulated sugar. Fold in flour, just until moistened. The batter will be thick.
Spoon the batter in dollops over the cranberries, then spread the batter evenly over the top and all the way to the edges of the tart pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center of the tart comes out cleanly.
Cool on a wire rack for 10 minutes, then carefully remove outer ring of tart pan and place the tart on a serving dish. Sprinkle top with confectioners’ sugar. Slice and serve.
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