1 cup all purpose flour
2 TBS sugar
1/2 cup butter ( 1 stick)
3 TBS water
Preheat oven to 375°F.
Place flour and sugar in mixing bowl. Cut butter into 1/4" thick slices. Mix into flour with a mixing paddle or a pastry knife until crumbly in texture with pieces no larger than peas. Add the water and mix only until water is absorbed. Press the dough into a ball and wrap tightly in plastic. Refrigerate at least 30 minutes, or overnight. Roll out dough and press into a 9" tart pan. Bake at 375°F for 20 - 25 minutes until fully cooked and well browned. Set aside to cool. Remove from pan and place on serving platter.
FILLING:
2 TBS light corn syrup
1 cup sugar
3/4 cup cream
2 TBS bourbon or 1 TBS vanilla
1 cup dried cranberries
1 cup sliced almonds, lightly toasted
In a large frying pan, or 3 quart saucepan with a heavy bottom, heat the corn syrup and sugar over moderately high heat, stirring constantly. Once the sugar has melted, it will start to caramelize very quickly. Watch it carefully, and as soon as it is a pale amber color, add the cream and bourbon. Reduce heat to low and stir until the foaming subsides and the sugar is dissolved into a thin caramel sauce. Add the dried cranberries and simmer for 2 minutes. Stir in the almonds and pour into the prepared crust. Allow it to cool for 30 minutes before cutting.
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