Almond Cranberry Tart

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 mix-
ture 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.