Almond Cranberry Tart

• 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
3. . Bake at 350u0b0 for 25-30 minutes or until golden brown. Cool on a wire rack.
4. 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.

sugar, slivered almonds, flour, butter, egg, vanilla, unflavored gelatin, water, cranberries, red currant, cream

Taken from www.tasteofhome.com/recipes/almond-cranberry-tart/ (may not work)