CRANBERRY EGGNOG TART
Steps:
- Make the crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly into bottom and up sides of 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350 degrees. Line shell with foil and fill with the pie weights, then bake until edge is pale golden, 20-25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15-20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300. Make the filling: Blend cream cheese, crème fràiche, and sugar in cleaned food processor until creamy, about one minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg and salt and process until smooth. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell (reserving remaining jam in saucepan). Let layer of jam stand until set, about five minutes, then gently pour cream cheese mixture over it. Pre-heat remaining jam over low heat, stirring until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until could, at least two hours. Just before serving, remove side of pan,. Can be made and kept in refrigerator for up to two days before serving. Nutritional Information Per serving: 444 calories, 23 grams fat, 13 grams saturated fat, 6 grams protein, 55 grams carbohydrate, 2 grams fiber, 168 milligrams cholesterol, 310 milligrams sodium.
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