Apple Cranberry Tart (Viking River)

7 oz (198 g) almond paste

9-inch (230-g) pie pan lined with pie dough

1 C (99 g) fresh cranberries

5 med McIntosh apples, peeled, cored and sliced (approx. 5 C)

¼ C (48 g) sugar

1 tsp (2.5 g) cinnamon, divided

½ C (40 g) rolled oats

½ C (50 g) flour

½ C (100 g) dark brown sugar

6 T (86 g) unsalted butter, very cold

¼ C (43 g) sliced almonds

Preheat oven to 375°F (190°C). Place almond paste between two sheets of waxed paper and roll out to an 8-inch circle. Transfer to pie pan, pressing gently with fingers to cover bottom of pie dough.

Place cranberries, apples, sugar and ½ tsp of cinnamon in a bowl, tossing gently to combine. Arrange over pie dough.

Place remaining cinnamon, oats, flour and brown sugar in a small bowl. Cut butter into small pieces and blend into oat mixture until crumbs form. Sprinkle crumb mixture evenly over top of fruit. Bake 50-60 minutes, sprinkling with sliced almonds 45 minutes into baking cycle.

Serve warm with a scoop of vanilla ice cream.