Super simple and scrumptious — you will love this Cranberry Tart. It’s comforting breakfast at its best. I usually get up early in the morning to make this and serve it warm out of the oven as we open presents or celebrate the New Year. I love the way the warm, tart cranberries burst between the sweet buttery base in every bite you take. And it’s also a recipe that holds a special place in my heart as it was given to me by my best friend’s mom. Midge was a wonderful gourmet cook and I was in awe of her cooking, baking and entertaining flair.
You see, when I was in high school, I used to go to my best friends house almost every day after school. And on many of those days, Midge would be in the kitchen whipping up some delectable dish. Luckily for me I was usually invited to stay for dinner, and would fully enjoy her incredible meals. Over the years, Midge made many things I loved, and I especially remember having this fabulous Cranberry Tart during the holidays one year. I raved about it and she happily wrote down the recipe for me. The faded blue card etched with her handwriting is safely tucked away in my recipe book and happily makes its appearance every holiday season.
(recipe from Midge A.)
2 eggs beaten
1-1/2 cups granulated sugar
1/2 cup butter, melted
1 cup sifted all-purpose flour
1/2 cup chopped pecans
2 cups whole cranberries
Preheat oven to 325 degrees. Prepare a 9-inch pie pan with non-stick cooking spray.
Combine ingredients in order listed then pour into your prepared pie pan. Bake for 50-60 minutes, until golden brown on the top. Serve warm and enjoy!
Each year when I bake this wonderful Cranberry Tart, fond memories of Midge fill my head and heart. I am so thankful that she was a part of my life — she was a warm and loving woman, truly an inspiration. I hope that you will love this sweet tart as much as I do. Thanks Midge — here’s to another great year of enjoying your recipe.