Ricotta-Cranberry Tart (from Williams Sonoma Baking:Food Made Fast)

Note: I made a half recipe of the filling, using goat ricotta, which
made it really rich. I rolled the puff pastry to a smaller square to
accommodate the reduced filling, maybe about 8x11 or so.

1/2 c dried cranberries
3 Tbsp Grand Marnier
1 sheet frozen puff pastry, thawed
2 c ricotta cheese
2 eggs
2/3 c sugar
2 Tbsp cornstarch
2 tsp vanilla
1/3 c candied orange peel, finely chopped

1. Preheat oven to 425 degrees.

2. Roll out puff pastry to 16x12 rectangle. Fold over the edges to form
a shallow rim. Prick all over with a fork and bake for 15 m minutes,
until lightly browned.

3. Soak dried cranberries in grand marnier for 5 minutes to 'plump'
them.

4. In food processor, combine ricotta, eggs, sugar, cornstarch, and
vanilla. Mix until smooth. (It seemed really liquidy here, don't
worry it's fine!)

5. Stir in candied peel, cranberries and liqueur.

6. Spread filling (more like pour!) into baked pastry shell.

7. Place in oven and reduce heat to 350. Bake about 20 minutes, until
filling is slightly puffed and appears to be set.

8. Cool on wire rack, then chill at least 1 hour. If desired, dust with
powdered sugar.

This was incredibly good! Rich and creamy, but not super heavy the way
a cheesecake is, and the puff pastry is a nice change. My favorite was
the combination of the dried cranberries and the candied orange peel,
with the gentle hint of orange underlying the cheese filling.