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1
Pastry: Using a food processor, grind almonds.
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2
Add 1/2 cup of the flour and process until fine.
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3
Place almond mixture in a bowl.
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4
Using the processor, cream the butter and powdered sugar.
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5
Add in egg and vanilla and process.
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6
Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
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7
Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
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8
Preheat oven to 325u00b0F.
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9
Roll out dough on a lightly floured surface.
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10
The pastry should be about a 14 inch round and about 1/4 inch thick.
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11
Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
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12
Press pastry into pan, folding excess back into pan and pressing into sides.
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13
Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
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14
Cool slightly.
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15
Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
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16
Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
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17
Beat in the cream, syrup, vanilla and eggs on low.
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18
Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
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19
Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
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20
Cool completely.
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21
Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
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22
Allow to cool.
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23
Puree until smooth and strain.
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24
Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
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25
Allow to cool.
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26
Add orange juice and cranberry puree and stir until combined.
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27
Soften gelatin in 2 tablespoons of water--about 5 minutes.
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28
Finish melting in the microwave, 10 seconds on high.
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29
Whisk into the cranberry mixture and pour over the pumkin custard.
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30
Refrigerate until set-- for at least 1 hour, and up to 2 days.
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31
Remove outer shell of tart pan and serve.
