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    Almond Cranbery Tart


    Source of Recipe


    taste of home

    List of Ingredients




    1 1/4 cups Sugar divided
    1 cup Toasted slivered almonds
    1 cup All-purpose flour
    1/2 cup Butter or margarine
    1 Egg
    1 teaspoon Vanilla extract
    1 Envelope unflavored gelatin
    1/4 cup Water
    12 ounces Fresh or frozen cranberries
    1/2 cup Red currant jelly
    Whipped cream and chopped

    Recipe



    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.

 

 

 

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