Cranberry Nut Tart
|Finely chopped walnuts||18 Tablespoon, finely chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Unflavored gelatin||10 Gram|
|Cold water||1⁄4 Cup (4 tbs)|
|Cranberries||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Combine first 3 ingredients in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Add egg and vanilla, and stir with a fork until dry ingredients are moistened.
Press mixture on bottom and sides of a lightly greased 9-inch spring form pan; chill 30 minutes.
Bake at 350Â° for 15 to 20 minutes or until golden brown.
Sprinkle gelatin over water in small bowl; set aside.
Combine cranberries, 1 cup sugar, and jelly in a medium saucepan; cook 10 minutes over low heat or until cranberry skins pop.
Remove cranberry mixture from heat, and let cool 5 minutes; add softened gelatin, and stir until dissolved.
Pour cranberry mixture into tart shell.
Chill several hours.
Place tart on a serving platter, and remove rim from spring form pan.
Garnish with whipped cream.