This cranberry cheese tart by Shirley Johnson of Warrens is delicious! Not to mention that it was our 2nd place winner in the fresh cranberry division of our 2009 recipe contest!
Ingredients
1 single pie crust
5 ounces cream cheese, softened
1 1/4 cups granulated sugar, divided
1 tablespoon grated orange peel
2 eggs
1/3 cup heavy cream
2 cups cranberries, fresh or frozen
Topping
1 cup all-purpose flour
6 tablespoons butter or margarine, melted
1/4 teaspoon almond extract
Makes 10 servings.
Rinse cranberries under cold water, drain and set aside. Preheat oven to 350 degrees. Roll and fit pie crust into 9 1/2 or 10-inch removable bottom tart pan. Set aside. In large bowl, beat cream cheese, 3/4 cup sugar and orange peel until smooth. Beat in eggs one at a time. Gradually blend in cream. Fill crust with even layer of cranberries. Pour cream cheese mixture over top.
Topping: In small bowl, using a fork, combine flour, remaining 1/2 cup sugar, butter and almond extract until mixture forms coarse crumbs. Sprinkle over tart. Bake 55 to 60 minutes until set and lightly browned. Cool 10 minutes in pan. Remove side of pan. Cool on wire rack. (I place tart pan on cookie sheet when baking for easier handling.) Garnish with cranberries if desired.
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