Almond Cranberry Tart

Recipe

Preparation

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.

Ingredients

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

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