Cranberry Tart
Crust:
To make (2) 9” tarts
10oz finely chopped walnuts or almonds
½ lb. (2 sticks) unsalted softened butter
1/3 cup sugar
3 cups flour
1 egg beaten
1 tsp. vanilla or almond extract
Preheat oven to 350°
Mix together all ingredients until blended using mixer or wooden spoon.
Divide dough in half and press into buttered tart pans. Chill for 30 minutes before baking for 20-25 minutes until golden brown. Add cranberry filling (see below).
Cranberry Filling:
1 envelope gelatin
3 cups cranberries (whole bag)
1 cup sugar
½ cup currant jelly
1 tsp vanilla or almond extract
1 tablespoon orange juice or orange liqueur
Put jelly, cranberries, and sugar (in that order) in a pot over low head ad cook for 15 minutes. Stir until the sugar dissolves; do not mush the cranberries- stir slowly. You may hear the cranberries “pop.” Meanwhile, soften the gelatin in ¼ cup cool water. Stir the extract and orange juice or orange liqueur into the mixture. Remove mixture from heat and cool and stir in gelatin mixture. Cool mixture thoroughly and pour into prepared crust. Serve with vanilla ice cream or whipped cream.