2 cups fresh cranberries, chopped
1/2 cup walnuts, chopped
1-1/2 cups sugar
1 cup flour
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter, melted
2 eggs, lightly beaten
1 teaspoon grated orange zest
1/4 teaspoon orange extract
Procedures : Combine the cranberries, walnuts and 1/2 cup of the sugar in a bowl and mix well. Pat the cranberry mixture into a buttered 10-inch springform pan.
Combine the remaining 1 cup sugar, flour and salt in a bowl and mix well. Stir in the butter, eggs, orange zest and flavoring. Pour the batter over the cranberry mixture. Place the springform pan on a baking sheet with sides.
Bake at 350 degrees for 40 to 45 minutes. Cool in the pan on a wire rack. Remove the pan cuff when the tart cools. Dust with confectioners’ sugar. Serve on a cake pedestal.
Hint: Do you know how to tell if a cranberry is ripe? Try dropping a few on your counter. If they bounce, then they are ripe.