Almond cranberry tart

 
                           Almond Cranberry Tart
 
 Recipe By     : TASTE OF HOME DEC/JAN 1996
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          sugar -- divided
    1      cup           toasted slivered almonds -- finely
    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 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.
 
 
 
 
 
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