Cranberry-orange linzer tart

Instructions

1. Preheat the oven to 400°F.
2. To make the filling, combine the cranberries, sugar, orange juice, fruit spread, liqueur, and ginger in a medium saucepan and set over medium-high heat; bring to a boil. Cook, stirring occasionally, until the liquid is almost evaporated and the mixture is thick, about 15 minutes. Remove the saucepan from the heat and let cool slightly.
3. Meanwhile, to make the pastry dough, put the flour, almonds, 3 tablespoons of the sugar, the lemon zest, cinnamon, allspice, and salt in a food processor; pulse until blended. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Pour the water through the feed tube, pulsing just until a dough forms. Shape the dough into 2 disks, one slightly larger than the other. On a lightly floured surface, roll out the larger disk into a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Trim the dough edge, leaving a 1⁄2-inch overhang; crimp the edge. Roll out the remaining disk of dough to a 7 x 9 1⁄2-inch rectangle. Cut lengthwise into 1⁄2-inch-wide strips.
4. Spread the cranberry mixture evenly in the tart shell. Place half of the dough strips on top of the filling. Place the remaining strips on top, at a right angle to the first set of strips, to form a crisscross pattern, weaving them, if desired. Trim all the strips and press them against the inside of the shell.
5. Brush the pastry strips and rim with the milk and sprinkle with the remaining 1 tablespoon of sugar. Bake until the crust is golden brown and the filling is slightly bubbly, 35 – 40 minutes. Let cool completely on a rack. Yields 1/12 of tart per serving.