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1
Fit food processor with metal blade.
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2
Add almond paste, butter, cocoa, flour and sugar.
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3
Using short pulses, combine until mixture is a coarse meal.
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4
Add the egg beaten with ice water.
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5
Pulse until the dough starts to come together.
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6
Add another teaspoon of water if necessary, pulsing until the dough forms a ball.
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7
DO NOT OVERPULSE, or a tough crust will result.
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8
Tip the dough out on a lightly floured work surface and shape into a ball.
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9
Flatten into a disk about 1/2 inch thick.
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10
Wrap in plastic wrap and refrigerate for 30 minutes.
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11
While dough is resting, make filling.
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12
After 30 minutes, unwrap the dough and roll out between two sheets of wax paper.
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13
Lay the dough over the tart pan and gently press into sides.
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14
Remove excess dough by passing a rolling pin over the top.
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15
Trimmings can be used to make cookies.
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16
TO MAKE FILLING:.
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17
Preheat 375 F oven with rack in middle.
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18
With an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed.
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19
There will still be small pieces of almond paste.
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20
Add the Amaretto liqueur and egg.
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21
Pour the filling into the crust.
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22
Bake for 20- 25 minutes or until filling is lightly tanned and firm.
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23
Transfer to cooling rack.
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24
FOR THE TOPPING:.
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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.
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26
Mix together the cornstarch and Grand Marnier.
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27
Add to the simmering cranberry mixture.
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28
Cook until mixture thickens and becomes somewhat transparent, about 2 minutes.
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29
Spread mixture over still warm tart.
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30
Allow tart to cool to room temperature before removing from pan.
