Cranberry Almond Tart

• 1 sweet tart crust, sufficient to line a 10-inch tart pan (see Mean Chef's Sweet Tart Dough)
• CRANBERRIES
• 1/2 cup orange juice
• 3/4 cup sugar
• 1 (12 ounce) bag cranberries
• ALMOND FILLING
• 8 ounces almond paste
• 1/2 cup sugar
• 1/2 cup flour
• 1/2 cup unsalted butter
• 2 eggs
• 1 teaspoon vanilla
• sliced almonds

1. Preheat oven to 350.
2. Cranberries: bring orange juice and sugar to a boil.
3. Add cranberries, remove from heat and let cool.
4. Filling: Beat almond paste and sugar until smooth.
5. Add remaining ingredients and beat until blended.
6. Assembly: Spread filling in tart shell.
7. Drain cranberries and place on top of filling.
8. Sprinkle with almonds to cover.
9. Bake until puffed, crust is done and almonds are golden, then cool.
10. Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.

crust, cranberries, orange juice, sugar, cranberries, almond paste, sugar, flour, unsalted butter, eggs, vanilla, almonds

Taken from www.food.com/recipe/cranberry-almond-tart-46787 (may not work)