Cranberry Nut Tart

My fall/winter baking season isn't quite complete unless this tart makes its annual appearance.  While the tart has a slightly fancy feel to it, this recipe comes together very quickly.  For dessert it could be served with whipped cream or vanilla ice cream.  But I think it works great without any adornment as festive and delicious breakfast or brunch fare.

Either walnuts or pecans work great in this recipe, depending on your preference or what you have on hand.  If I had to choose, I would say I prefer walnuts, but I love it both ways.

Cranberry Nut Tart
Ingredients:
1 cup coarsely chopped walnuts or pecans
3/4 cup (1 1/2 sticks) butter, melted, plus additional for pan
3/4 cup granulated sugar
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups fresh or frozen cranberries
Brown sugar to sprinkle on top
Vanilla ice cream or sweetened whipped cream, if desired for serving

Directions:
1. Heat oven to 325 degrees with rack in center.  Spread nuts on a baking pan.  Bake until fragrant, about 7 minutes.  (Watch carefully so they don't burn.)  Transfer nuts to a bowl; set aside to cool.

2. Brush a pie plate or ceramic tart pan with melted butter to coat the insides evenly.  In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, and flour (batter will be thick).  Stir in cranberries and 3/4 cup nuts.

3. Pour batter into pan.  Sprinkle top with reserved nuts and 2-3 tablespoons of brown sugar.  Bake until golden and slightly crusty on top and a toothpick inserted into the center comes out clean, 35-40 minutes.  Transfer to a cooling rack.  Serve with vanilla ice cream or sweetened whipped cream, if desired.  It is best eaten within a day.

Source: slightly adapted from a recipe given to me by my mom, via her friend, Laurie A.