Ingredients
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3 1/2 ounces boxes odense almond paste, grated
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6 tablespoons butter, cut into small pieces,cold
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1 cup bleached all purpose flour
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1 egg, beaten with
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1 teaspoon ice water
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3 1/2 ounces boxes odense almond paste, grated
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1/4 cup sugar
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1 tablespoon amaretto liqueur
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2 cups fresh cranberries, sort out berries and remove shriveled cranberries and stems,rinse and drain
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1/2 cup cranberry juice or 1/2 cup orange juice
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1/2 cup sugar
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1/2 cup confectioners' sugar
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8 ounces cream cheese, softened
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1 large egg, at room temperature
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1/4 cup unsweetened cocoa powder
Instructions
- 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.