PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE
Steps:
- PASTRY 1. Pulse the almonds in a food processor till coarse. Add 1/2 c flour and pulse to a fine powder. Set aside. In food processor pulse butter and confec sugar till creamy. Add egg, vanilla & pulse. Add 1c +1T flour, almond flour & salt. Pulse to soft dough. Wrap in plastic & chill 1 hr. 2. Heat oven to 325. On floured surface roll out dough to 14" round 1/8" thick. Place it in 11 1/2" fluted tart pan. Press pastry into rim and fold over on the sides. Chill till firm. 3. Using pie weights and parchment, line dough. Bake 25 min till set. Remove parchment and bake till golden. Cool. FILLING 4. In mixer bowl cream cream cheese, brown sugar, spices,and salt till smooth. Add pumpkin and mix, then the cream, maple syrup, vanilla & eggs till smooth. 5. On a baking sheet put crust and place in oven. Pour in the filling. Bake 30-35 min till slightly jiggly in center. Cool completely on a rack. GELEE 6. In a medium saucepan combine cranberries with 1/2 c water and cook till they pop 5 min. Cool. Transfer to a blender & puree till smooth. Strain thru a fine sieve. Rinse the pan. 7. Add sugar & 1/4 c water to pan & boil stirring till dissolved. Cool. Stir in oj and cranberries. 8. In a small bowl sprinkle the gelatin over 2T water & soften 5 min. Microwave 10 seconds till melted. Whisk the gelatin into the cranberry mixture. Pour over the tart shaking gently to even it out. Refrigerate till set 1 hour or up to 2 days. Remove tart ring and serve.
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