Almond Cranberry Tart...

1 1/4 cups sugar, divided use
1 cup finely chopped toasted slivered almonds
1 cup all-purpose flour
1/2 cup butter
1 egg
1 tsp. vanilla extract
1 envelope unflavored gelatin
1/4 cup water
1 12oz. pkg. fresh or frozen cranberries
1/2 cup red currant jelly

In a bowl, combine 1/4 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 30 minutes. Coat fingers with flour and press mixture into the bottom and 1 1/2-inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool.

Meanwhile, soften gelatin in water; set aside. In a saucepan, cook cranberries, jelly and remaining sugar over medium-low 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.