1 c Slivered almonds 1/4 c Orange juice
1/2 c Butter; cut up 1 Envelope unflavored gelatin
Brown sugar 1 c Orange marmalade
1 1/2 c Flour 4 1/2 c Fresh or frozen cranberries
1 Egg
In food processor, chop almonds until ground. Add butter, 3
tablespoons packed brown sugar, 1 cup flour and egg. Cover and
process until mixture forms ball. Add remaining flour. Cover and
process again until mixture forms ball. Press dough into 9-inch
springform pan, forming 2-inch-high crust on all sides. Chill crust
20 minutes. Bake at 350F 20 to 25 minutes or until edges are golden.
Cool. In saucepan combine orange juice and gelatin. Let stand 5
minutes to soften, then stir over low heat until gelatin is
completely dissolved. Stir in 2/3 cup marmalade and 1/2 to 3/4 cup
packed brown sugar. Bring mixture to boil. Stir in cranberries.
Reduce heat to simmer. Cover and simmer 10 minutes. Remove from heat
and skim off foam. Pour mixture into cooled crust. Chill tart several
hours or overnight. To serve, remove sides of springform pan and
place tart on serving platter. Melt remaining marmalade and brush
over tart. Makes 1 (9-inch) tart
Yields
6 servings
