Recipe - Cranberry-Orange Tart

1 cup Slivered almonds
One half cup Butter; cut up
Brown sugar
1 One half cup Flour
1 Egg
One fourth cup Orange juice
1 Envelope unflavored gelatin
1 cup Orange marmalade
4 One half cup 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 9inch springform pan, forming 2inchhigh
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 One half 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
(9inch) tart

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini