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Recipe Name: Almond Cranberry Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 1/4 Cup(s) Sugar, divided
1 Cup(s) Toasted slivered almonds
1 Cup(s) All-Purpose Flour
1/2 Cup(s) Butter or margarine
1 Egg
1 Teaspoon(s) Vanilla extract
1 Envelope unflavored gelatin
1/4 Cup(s) Water
12 Ounce(s) Fresh or frozen cranberries
1/2 Cup(s) Red currant jelly
Whipped cream and chopped
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. Submitted to RecipeLu List by Ruth <> by
PookyPook <> on Jan 24, 1998. Recipe by: TASTE OF
HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 520
Calories From Fat: 188
Total Fat: 21.8g
Cholesterol: 25.2mg
Sodium: 101.5mg
Potassium: 170.5mg
Carbohydrates: 77.5g
Fiber: 4.7g
Sugar: 32.2g
Protein: 6.1g

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