INGREDIENTS

INSTRUCTIONS

1997    
Prepare the filling:  Cook the cranberries, orange juice, and sugar in
a medium saucepan  over medium heat until the mixture comes to a boil.
Reduce the heat  to medium low and simmer, stirring occasionally, until
the liquid  becomes thick and syrupy, about 10 minutes. The cranberry
mixture  will have a jamlike consistency. Set aside to cool thoroughly,
about  30 minutes. The mixture will thicken to a firm jam when cool.
Position an oven rack in the middle of the oven and preheat the oven
to 350 degrees. Butter a 9-inch springform pan.  In the bowl of an
electric mixer combine the almonds, flour, sugar,  baking powder,
cinnamon, and mace. Mix on low speed just to blend the  ingredients,
about 10 seconds. Add the butter and mix until most of  the butter
pieces are the size of peas, about 1 minute. The mixture  will look
crumbly and the crumbs will vary in size. With the mixer  running, add
the egg, egg yolk, and vanilla. Mix until the mixture  clings together
and pulls away from the sides of the bowl, about 30  seconds. Reserve 1
cup of the mixture for the lattice topping and  refrigerate it while
you prepare the crust.  Press the remaining dough evenly over the
bottom and 1 1/4-inches up  the sides of the prepared pan. Sprinkle the
white chocolate evenly  over the crust. Use a thin metal spatula to
spread the cooled  cranberry mixture evenly over the white chocolate.
Remove the reserved dough from the refrigerator. Using about 2
tablespoons of dough for the longest ropes and less for the shorter
ropes, roll pieces of the dough back and forth to form ropes of dough
about 1/2-inch in diameter. If ropes break, pinch them back together.
Put a 9-inch long rope across the middle of the tart. Spacing the
ropes about 2-inches apart, place a rope about 8-inches long on  either
side of the center rope. Place a rope about 4 1/2-inches long  near
each end of the tart. You will have 5 ropes of dough across the  top of
the tart. Turn the tart pan a half turn and place 5 more ropes  evenly
over the top of the tart for a lattice pattern. Bake the tart  until
the top is golden brown, about 1 hour. Cool the tart thoroughly  in the
pan.  Sprinkle with powdered sugar before serving.  Yield: 10 servings
Freezing instructions: Remove the tart from the springform pan and
using a wide metal spatula, slide the tart onto a serving plate or
aluminum foil-wrapped cardboard cake circle. Or carefully invert the
tart onto a flat plate and remove the springform bottom, place a
serving plate or cake circle on the bottom to the tart and turn the
tart right side up. Wrap the cooked tart tightly with plastic wrap
then heavy aluminum foil. Label with date and contents. Freeze up to  2
months.  Defrost the wrapped tart at room temperature.  Contributor:
Cooking Live Show #CL9003 Posted to recipelu-digest  Volume 01 Number
360 by P&S Gruenwald <sitm@ne.infi.net> on Dec 12,

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Nutrition (calculated from recipe ingredients)
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Calories: 7612
Calories From Fat: 914
Total Fat: 106.8g
Cholesterol: 370.5mg
Sodium: 389.4mg
Potassium: 2128.9mg
Carbohydrates: 1617.4g
Fiber: 118.8g
Sugar: 215.1g
Protein: 60.1g