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1
In a food processor, combine the almonds and brown sugar and grind until the almonds are finely chopped.
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2
Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture.
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3
Place 6 (4-inch) tart pans with removable bottoms on a baking sheet.
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4
(Or you can use a 10-inch pan with removable bottom.)
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5
Divide the almond mixture evenly among the tart pans, pressing the crust firmly against the sides and bottoms.
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6
Set aside.
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7
In a small saute pan, slowly heat the brandy, and pour it over the cranberries in a heatproof bowl.
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8
(Caution: Do not heat alcohol over a high heat or it will ignite.
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9
If this happens, simply let it burn away, making sure that there is nothing flammable near the stove.
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10
It will burn away in a matter of seconds.)
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11
Let the cranberries sit for 20 minutes and then drain.
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12
In a medium-size bowl, combine all the filling ingredients and stir vigorously until the mixture is very creamy.
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13
TO ASSEMBLE: Place the tart pans on a baking sheet.
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14
Sprinkle the cranberries into the crust.
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15
Carefully pour the cheese mixture just until it reaches the top of the crust.
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16
Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown.
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17
Let them cool completely before serving.
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18
As the tarts cool, the filling will fall and shrivel slightly.
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19
Nonetheless, they will still look irresistible.
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20
Remove tarts from pans just before serving.
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21
Note: Sometimes fresh ricotta has a large amount of liquid, which can interfere with the baking process and create a runny tart.
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22
If your ricotta seems watery, place it in a colander lined with a double layer of cheesecloth, and let it drain for about 1 hour.
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23
If you do not have cheesecloth, use a thin paper towel or a coffee filter.
