1 1/2 c Unsalted butter; (2 1/2
-sticks), room
; temperature
3/4 c Plus 3 tablespoons sugar
2 lg Egg yolks
1 lg Egg
1/2 c Ground blanched almonds
1 tb Vanilla extract
1 c Fresh cranberries; coarsely
-chopped
1 3/4 c Sifted unbleached all
-purpose flour
1 1/2 ts Pumpkin pie spice
1/2 c Dried cranberries or
-currants
Powdered sugar
Preheat oven to 350F. Using electric mixer, beat butter and 3/4 cup
sugar in large bowl until fluffy. Add yolks and egg 1 at a time,
beating after each addition. Beat in almonds and vanilla.
Mix fresh cranberries and remaining 3 tablespoons sugar in small
bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
Stir fresh and dried cranberries into butter mixture. Add flour
mixture and stir until well combined. Spoon batter into ungreased
9-inch tart pan with removable bottom. Smooth top. Bake until top of
cake is golden and dry and center of cake is firm, about 55 minutes.
Transfer to rack and cool completely.
To serve, sift powdered sugar over top of cake. Remove rim from pan
and transfer cake to platter.
Serves 8.
Yields
1 servings
