2 recipes Perfect Nut Crust

CRANBERRY FILLING:

2 env. unflavored gelatin
6 c. fresh or dry-frozen cranberries
2 c. sugar
1 c. red currant jelly

GARNISH:

1 c. heavy cream, whipped

Prepare the crust and using your fingers, press the dough firmly against the bottoms and sides of 3 inch tart pans so that it is about 1/8 inch thick. Chill the shells for 1 hour.

Preheat the oven to 350 degrees. Put the shells on a baking sheet and bake until slightly golden and firm, about 12 to 15 minutes. Remove the baking sheet from the oven and set the tart pans on a rack to cool. Then carefully remove the shells from the pans.

To prepare the filling, stir the gelatin into 1/2 cup cold water until dissolved. Wash and pick over the cranberries.

In a saucepan, combine the cranberries with the sugar and jelly. Gently boil the mixture, uncovered, over moderate heat, stirring occasionally for 15 minutes. Remove the pan from the heat. Cool the mixture slightly, and stir in the softened gelatin.

When the mixture is cool, divide it evenly among the tart shells. Chill the tarts and serve topped with the whipped cream. This recipe will fill 12 - 4 1/2 inch tarts.