1 c  Slivered almonds
1/2 c  Butter; cut up
Brown sugar
1 1/2 c  Flour
1    Egg
1/4 c  Orange juice
1    Envelope unflavored gelatin
1 c  Orange marmalade
4 1/2 c  Fresh or frozen cranberries

In food processor, chop almonds until ground. Add butter, 3 tablespoons
packed brown sugar, 1 cup flour and egg. Cover and process until mixture
forms ball. Add remaining flour. Cover and process again until mixture
forms ball. Press dough into 9-inch springform pan, forming 2-inch-high
crust on all sides. Chill crust 20 minutes. Bake at 350F 20 to 25 minutes
or until edges are golden. Cool. In saucepan combine orange juice and
gelatin. Let stand 5 minutes to soften, then stir over low heat until
gelatin is completely dissolved. Stir in 2/3 cup marmalade and 1/2 to 3/4
cup packed brown sugar. Bring mixture to boil. Stir in cranberries. Reduce
heat to simmer. Cover and simmer 10 minutes. Remove from heat and skim off
foam. Pour mixture into cooled crust. Chill tart several hours or
overnight. To serve, remove sides of springform pan and place tart on
serving platter. Melt remaining marmalade and brush over tart. Makes 1
(9-inch) tart