Almond Cranberry Tart Recipe

Almond cranberry tart is delicious and so easy to make.Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert.

100% would make again

8-10 Servings

Prep: 20 min. + chilling Bake: 25 min. + chilling

Ingredients

1-1/4 cups sugar, divided

1 cup finely chopped slivered almonds, toasted

1 cup all-purpose flour

1/2 cup butter

1 egg

1 teaspoon vanilla extract

1 envelope unflavored gelatin

1/4 cup water

1 package (12 ounces) fresh or frozen cranberries

1/2 cup red currant jelly

Whipped cream and additional chopped almonds, optional

Directions

• In a large 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 refrigerate for 30 minutes.
• Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
• Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Nutrition Facts:

• 1 serving (1 slice) equals 352 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 101 mg sodium, 51 g carbohydrate, 3 g fiber, 5 g protein.