Leftover Cranberry Tart
2 eggs, room temperature
½ cup sugar
6 Tbsp. butter, softened
1 1/3 cup cake flour
1 tsp. baking powder
½ tsp. ground ginger
½ tsp. cinnamon
¾ cup cranberry sauce or relish
• Preheat the oven to 350 degrees. Spray a 9-inch tart pan with nonstick spray and set aside.
• In a large mixing bowl, beat the eggs with an electric mixer on high speed. Add the sugar and beat until fluffy. Add the butter, cake flour, salt, baking powder and ginger and cinnamon and mix with a spatula until combined.
• Spread the dough in the tart pan, pressing it up the sides (It will be sticky.). Spoon the cranberry sauce into the center of the pan, leaving a 1-inch border around the edge.
• Bake 35 to 45 minutes, until the edges are golden brown. Serve warm or at room temperature. The tart will keep in an airtight container up to 3 days.