Recipe - Almond Cranberry Tart

1 One fourth cup Sugar; divided
1 cup Toasted slivered almonds;
finely
1 cup Allpurpose flour
One half cup Butter or margarine
1 Egg
1 teaspoon Vanilla extract
1 Envelope unflavored gelatin
One fourth cup Water
12 ounce Fresh or frozen cranberries
One half cup Red currant jelly
Whipped cream and chopped
almonds;

In a bowl, combine One fourth cup sugar, almonds and flour. Cut in the butter
until crumbly. Beat egg and vanilla; add to flour mixture and stir
until moistened. Cover and chill for 30 minutes. Coat fingers with
flour and press mixture into the bottom and 11/2" up the sides of a
greased 9" springform pan. Bake at 350 degrees for 2530 minutes or
until golden brown. Cool. Meanwhile, soften gelatin in water; set
aside. In a saucepan, cook cranberries, jelly and remaining sugar
over mediumlow heat until berries pop. Remove from the heat; stir in
gelatin until dissolved. Cool; pour into crust. Chill at least 4
hours. Garnish with whipped cream and almonds if desired. Yield: 810