Almond Tart With Cranberry Topping

Almond Tart With Cranberry Topping

FOR THE CRUST
3 1/2 ounces almond paste, grated
6 tablespoons butter, cut into small pieces, cold
1/4 cup unsweetened cocoa powder
1 cup bleached all purpose flour
1/2 cup confectioners' sugar
1 egg, beaten with
1 teaspoon ice water

FOR THE FILLING
3 1/2 ounces almond paste, grated
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg, at room temperature
1 tablespoon amaretto liqueur

FOR THE TOPPING
2 cups fresh cranberries, sort out berries and remove shriveled cranberries and stems,rinse and drain
1/2 cup cranberry juice or orange juice
1/2 cup sugar
1 teaspoon orange zest
1 tablespoon cornstarch
1 tablespoon Grand Marnier

8-10 servings 1 tart

Fit food processor with metal blade. Add almond paste, butter, cocoa, flour and sugar. Using short pulses, combine until mixture is a coarse meal. Add the egg beaten with ice water. Pulse until the dough starts to come together. Add another teaspoon of water if necessary, pulsing until the dough forms a ball. DO NOT OVERPULSE, or a tough crust will result. Tip the dough out on a lightly floured work surface and shape into a ball. Flatten into a disk about 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. While dough is resting, make filling. After 30 minutes, unwrap the dough and roll out between two sheets of wax paper. Lay the dough over the tart pan and gently press into sides. Remove excess dough by passing a rolling pin over the top. Trimmings can be used to make cookies.

TO MAKE FILLING:
Preheat 375 F oven with rack in middle. With an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed. There will still be small pieces of almond paste. Add the Amaretto liqueur and egg. Pour the filling into the crust. Bake for 20- 25 minutes or until filling is lightly tanned and firm. Transfer to cooling rack.

FOR THE TOPPING:
Just before tart is done, heat cranberries, juice,and zest and sugar in saucepan over high heat until cranberries have softened, about 3 minutes. Mix together the cornstarch and Grand Marnier. Add to the simmering cranberry mixture. Cook until mixture thickens and becomes somewhat transparent, about 2 minutes. Spread mixture over still warm tart. Allow tart to cool to room temperature before removing from pan.