GRAPE AND ALMOND TART

        1 beaten egg yolk

        1/4 c flour

        1/2 c ground almonds

        1/4c margarine

        4 t sugar,

        1/4 t rum flavoring (optional)

        2 c seedless red grapes (halved)

        1 envelope unflavored Gelatin

        1 T water

        1 12 oz jar red current jelly

        Crust:

        In small bowl beat egg yolk, flour, almonds, margarine, sugar and rum flavoring until crumbly and well mixed.

        Press into bottom and up sides of greased 9 in tart pan. Bake at 350 for 12-15 mins. Cool. ,Arrange grapes (cut side down) on crust.

        In a small saucepan stir together gelatin and rum. Let stand 5 mins to soften. Add jelly.

        Cook and stir over medium heat until jelly is melted and gelatin is dissolved.

        Spoon over grapes, chill 90 mins or until set. Makes 8 servings.