posted by Pat T 11-04-98 8:44 AM
Cranberry-Tequila Cream Cheese Tart with Cornmeal Crust
by Cheryl Johnson
Crust:
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 tsp. sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup cream cheese, chilled, cut into 1/2-inch pieces
3 Tblsp. (about) ice water
Filling:
8 oz. cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup (10X) confectioners' sugar
1 Tblsp. plus 2 tsp. tequila
1 Tblsp. (packed) grated orange peel
1/4 tsp. salt
Cranberry Glaze:
3/4 cup sugar
1/3 cup frozen orange juice concentrate
2 Tblsp. (1/4 stick) unsalted butter
2 Tblsp. Cointreau or other orange liqueur
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
2 cups fresh cranberries
orange peel strips
Crust: Mix first 4 ingredients in food processor. Add butter and cut in using on/off pulses until mixture resembles coarse meal.
Add cream cheese and pulse 3 times to combine. Blend in enough ice water bytablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface.
Roll out dough to 15-inch round. Transfer dough to 11 to 12 inch diameter tart pan with removeable bottom. Fold in excess dough to form dough thick sides. Transfer tart pan to freezer and chill crust for 1 hour.
Preheat oven to 350 degrees F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans or pie weights and bake until crust is form, about 20 minutes.
Transfer tart pan to rack; let crust cool completely in pan.
Filling: Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in confectioners' sugar, then remaining ingredients.
Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.
Glaze:
Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil; boil 1 minute. Transfer glaze to bowl and cool completely.
Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. Garnish tart with orange peel strips.