Cranberry Cream Tart

Received this recipe from my best friend whom I have known since grammar school. Her mom used to make this torte. What a special dessert for the cranberry lover. This torte is pie-like, crossed with a cobbler. It's different and delicious. There is plenty of sugar that mixes with the tart fresh cranberries. The cranberries burst while cooking and make a yummy, sugary sauce. A crisp, sugary crust forms on top. Walnuts in the topping add a little crunch and texture that complements the flavours.

3 cup fresh cranberries (can also use frozen right out of the freezer)
¾ cup sugar
2 medium eggs
1 cup sugar
1 stick butter, softened
1 cup all-purpose flour, unbleached
pinch kosher salt
½ cup walnuts

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

Put three cups of cranberries in a greased round pie plate and sprinkle with ¾ cup sugar.

Beat two eggs in a bowl and add one cup of sugar.

Add flour, pinch of salt, and melted butter or margarine.

Fold in walnuts (if desired).

Spread over cranberries.

Bake for 70 minutes.

Add whipped topping when cool.