Recipe by Lori Ross

Cranberry Tart (sweet crust and tart cranberry topping)

Dough:
2 sticks unsalted butter at room temperature (or Crisco or the shortening of your choice)
3/4 cup sugar
3 whole large eggs at room temperature
1 tsp vanilla extract
1/2 tsp ground nutmeg
1-1/3 cups flour

Topping:
3 cups cranberries, washed and drained
3/4 cup sugar mixed with 1 tbsp cinnamon
Preheat oven to 350 degrees while preparing dough. Cream butter and sugar. Add eggs one at a time and beat well after each addition. Add vanilla. Add dry ingredients and mix well, but do not overbeat. Spread into 9- or 10-inch pan. Top with whole cranberries. Sprinkle sugar-cinnamon mixture liberally on fruit and dough. Bake for 50 minutes or until knife comes out clean. Allow to cool on rack.