Almond Cranberry Tart
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 --
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.
|
Free Forum Hosting
Important Announcement
First 