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 23 cm springform pan, forming 5 cm-high crust on all sides. Chill crust 20 minutes. Bake at 180ºC 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 two third cup marmalade and half to 0.75 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