Mix salt and 1 cup flour. With pastry blender cut in 4 tablespoons
cold butter or margarine until mixture resembles coarse crumbs.
Add 2 to 3 tablespoons cold water, 1 tablespoon at a time, mixing
lightly with fork after each addition until dough is just moist
enough to hold together. Shape dough into a disk; wrap with plastic
wrap and freeze until firm enough to roll, about 15 minutes.
Meanwhile, in food processor with knife blade attached, blend almond
paste, 1/2 cup sugar, and remaining 4 tablespoons softened margarine
or butter until smooth. Add eggs and remaining 3 tablespoons flour;
blend until mixed.
Heat oven to 425 degrees F.
On lightly floured surface, with floured rolling pin, roll dough
into a 12-inch round. Press dough onto bottom and up side of 10
x 1-inch round tart pan with removable bottom. Fold overhang in
and press against side of tart pan to form a thicker edge. With
fork, prick dough all over to prevent puffing and shrinking during
Freeze until dough is firm, about 10 minutes.
Line tart shell with foil and fill with pie weights.
Bake tart shell
15 minutes; remove foil with weights and bake 10 minutes longer
or until golden.
Heat oven to 350 degrees F.
Fill hot tart shell with almond filling. Bake 20 to 25 minutes longer
until almond filling is slightly puffed and golden. Cool in pan
on wire rack.
While tart shell is baking, in 2-quart saucepan over high heat,
heat orange peel, 1 cup cranberries, 3/4 cup sugar and 1/3 cup water
to boiling. Reduce heat to medium-low; simmer 5 minutes until mixture
thickens slightly and cranberries pop.
Stir in remaining 2 cups
cranberries. Set aside until cool.