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Almond Cranberry Tart

 Almond Cranberry Tart
"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.
8-10 ServingsPrep: 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

2 of 2

Almond Cranberry Tart (continued)

Directions (continued)

  • crust. Refrigerate at least 4 hours. Garnish with whipped cream and
  • almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.
Nutritional 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.