ALMOND CRANBERRY TART

Almond Cranberry Tart image

"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.

Provided by Taste of Home

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.