Almond Tart With Cranberry Topping

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3 1/2 ounces boxes odense 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
• 3 1/2 ounces boxes odense almond paste, grated
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg, at room temperature
• 1 tablespoon amaretto liqueur
• 2 cups fresh cranberries, sort out berries and remove shriveled cranberries and stems,rinse and drain
• 1/2 cup cranberry juice or 1/2 cup orange juice
• 1/2 cup sugar
• 1 teaspoon orange zest
• 1 tablespoon cornstarch
• 1 tablespoon grand marnier

Recipe

• 1 fit food processor with metal blade.
• 2 add almond paste, butter, cocoa, flour and sugar.
• 3 using short pulses, combine until mixture is a coarse meal.
• 4 add the egg beaten with ice water.
• 5 pulse until the dough starts to come together.
• 6 add another teaspoon of water if necessary, pulsing until the dough forms a ball.
• 7 do not overpulse, or a tough crust will result.
• 8 tip the dough out on a lightly floured work surface and shape into a ball.
• 9 flatten into a disk about 1/2 inch thick.
• 10 wrap in plastic wrap and refrigerate for 30 minutes.
• 11 while dough is resting, make filling.
• 12 after 30 minutes, unwrap the dough and roll out between two sheets of wax paper.
• 13 lay the dough over the tart pan and gently press into sides.
• 14 remove excess dough by passing a rolling pin over the top.
• 15 trimmings can be used to make cookies.
• 16 to make filling:.
• 17 preheat 375 f oven with rack in middle.
• 18 with an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed.
• 19 there will still be small pieces of almond paste.
• 20 add the amaretto liqueur and egg.
• 21 pour the filling into the crust.
• 22 bake for 20- 25 minutes or until filling is lightly tanned and firm.
• 23 transfer to cooling rack.
• 24 for the topping:.
• 25 just before tart is done, heat cranberries, juice,and zest and sugar in saucepan over high heat until cranberries have softened, about 3 minutes.
• 26 mix together the cornstarch and grand marnier.
• 27 add to the simmering cranberry mixture.
• 28 cook until mixture thickens and becomes somewhat transparent, about 2 minutes.
• 29 spread mixture over still warm tart.
• 30 allow tart to cool to room temperature before removing from pan.