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- French Cran-Apple-Almond Tart - Adapted From Viking River Cruises
- 1 unbaked, room temperature 9-inch tart shell (I used Pillsbury refrigerated pie crust - worked like a dream!)
- 1 roll (about 7 oz.) almond paste
- 1 cup fresh cranberries
- 5 medium-sized apples (preferably Macintosh), peeled and sliced to make approximately 5 cups
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup uncooked oats
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 6 tablespoons unsalted butter, very cold or frozen
- 1/4 cup sliced almonds
View Full Recipe at Pots and Pins
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