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Almond Cranberry Tart
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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
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;
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |