Almond Cranberry Tart Recipe

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Almond Cranberry Tart Recipe
Almond Cranberry Tart Recipe photo by Taste of Home
Publisher Photo

Almond Cranberry Tart Recipe

Read Reviews
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Publisher Photo
"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
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.
Originally published as Almond Cranberry Tart in Taste of Home December/January 1996, p67

Nutritional Facts

1 slice: 352 calories, 15g fat (6g saturated fat), 46mg cholesterol, 101mg sodium, 51g carbohydrate (37g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Almond Cranberry Tart in Taste of Home December/January 1996, p67

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Reviews forAlmond Cranberry Tart

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MY REVIEW
aed220 User ID: 4022958 9024
Reviewed Jan. 6, 2013

"The crust was very good, but the filling was just ok. It wasn't a huge hit with the kids, but I'm sure adults would appreciate it more."

MY REVIEW
tkarinas User ID: 4389335 8914
Reviewed Apr. 16, 2010

"Almond cranberry tart is delicious and so easy to make, we make it any time we have all the ingredients. It's so good hot or cold that we don't argue as to how it's served, we simply serve it and eat it as is. It's a keeper for sure and going in my recipe box."

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