Almond Cranberry Tart

What You'll Need:

Almond Cranberry Tart
  • 1-1/4 cups Sugar Divided
  • 1 cup Finely chopped toasted slivered almonds
  • 1 cup All-purpose flour
  • 1/2 cup Cold butter or margarine
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 envelope Unflavored gelatin
  • 1/4 cup Water
  • 1 (12 oz) pkg Fresh or frozen cranberries (3 cups)
  • 1/2 cup Red current jelly
  • Whipped topping and additional almonds Optional

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 inches up the sides of a greased 9-inch spring from 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 the crust. Chill for at least 4 hours. Garnish with whipped topping and almonds if desired.

Yield: 8-10 servings.