Almond Cranberry Tart 1 1/4 c Sugar; divided
1 c Toasted slivered almonds; finely
1 c All-purpose flour
1/2 c Butter or margarine
1 Egg
1 ts Vanilla extract
1 Envelope unflavored gelatin
1/4 c Water
12 oz Fresh or frozen cranberries
1/2 c Red currant jelly
Whipped cream and chopped almonds;
In a bowl, combine 1/4 cup sugar, almonds and flour. Cut in the butter
until crumbly. Beat egg and vanilla; add to flour mixture and stir until
moistened. Cover and chill for 30 minutes. Coat fingers with flour and
press mixture into the bottom and 1-1/2" up the sides of a greased 9"
springform pan. Bake at 350 degrees for 25-30 minutes or until golden
brown. Cool. Meanwhile, soften gelatin in water; set aside. In a saucepan,
cook cranberries, jelly and remaining sugar over medium-low heat until
berries pop. Remove from the heat; stir in gelatin until dissolved. Cool;
pour into crust. Chill at least 4 hours. Garnish with whipped cream and
almonds if desired. Yield: 8-10 servings.
Almond Cranberry Tart printer friendly version located here.
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