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1
Mix first 4 ingredients in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add cream cheese and pulse 3 times to combine.
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4
Blend in enough ice water by tablespoonfuls until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Transfer to lightly floured surface.
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7
Roll out dough to 15-inch round.
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8
Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom.
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9
Fold in excess dough to form double-thick sides.
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10
Transfer tart pan to freezer and chill crust for 1 hour.
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11
Preheat oven to 350F.
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12
Line crust with foil; fill with dried beans or pie weights.
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13
Bake until sides are set, about 15 minutes.
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14
Remove foil and beans and bake until crust is firm, about 20 minutes.
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15
Transfer tart pan to rack; let crust cool completely in pan.
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16
Using electric mixer, beat cream cheese and butter in large bowl until light.
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17
Beat in powdered sugar, then remaining ingredients.
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18
Spread cream cheese filling evenly in crust.
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19
Refrigerate until filling sets, about 2 hours.
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20
Combine first 6 ingredients in medium saucepan over high heat.
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21
Boil 2 minutes.
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22
Add cranberries.
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23
Return to boil.
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24
Boil 1 minute.
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25
Transfer glaze to bowl and cool completely.
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26
Spoon glaze over filling.
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27
Cover and refrigerate until firm, about 4 hours.
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28
(Can be prepared 1 day ahead.
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29
Keep refrigerated.)
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30
Garnish tart with orange peel.
