Pumpkin Cheesecake Tart with Cranberry Gelée
INGREDIENTS
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6 tablespoons blanched almonds
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1 1/2 cups plus 1 tablespoon all-purpose flour
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1 1/2 sticks (6 ounces) unsalted butter, at room temperature
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3/4 cup plus 2 tablespoons confectioners' sugar
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1 large egg
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3/4 teaspoon pure vanilla extract
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Pinch of salt
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FILLING
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12 ounces cream cheese, at room temperature
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1/2 cup packed light brown sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon ground ginger
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1/8 teaspoon ground allspice
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1/8 teaspoon ground cardamom
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1/8 teaspoon ground cloves
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Pinch of freshly ground white pepper
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Pinch of freshly grated nutmeg
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Pinch of salt
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1 1/4 cups canned pumpkin puree (10 ounces)
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1/4 cup heavy cream
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3 tablespoons pure maple syrup
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1 1/2 teaspoons pure vanilla extract
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2 large eggs, at room temperature
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GELÉE
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2 cups fresh cranberries (1/2 pound)
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1/2 cup sugar
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1/4 cup orange juice
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1 1/2 teaspoons unflavored gelatin
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