This Cranberry Macadamia Nut Tart is so delicous it will blow your mind. Perfect for all your holiday parties!
Combine the pastry flour, macadamia nuts, sugar and sea salt in a food processor until coarsely ground.
Slowly add the sliced butter, one at a time, until the mixture becomes crumbly.
Add the 3 tablespoons of ice water, flaxseed and almond extract and blend once again until the dough becomes moist and begins to stick together.
Add additional ice water, 1 teaspoon at a time, if the dough is too dry.
Remove from the food processor and roll into a ball. Wrap in plastic wrap and chill for 3 hours.
Remove from the refrigerator and roll on a surface dusted with pastry flour, to a 1/4" thickness. Invert onto an 11" tart pan with a removable bottom.
Press dough into the tart pan and trim any extra from the edges. Refrigerate for 1 hour.
Combine the orange juice and cornstarch in a mixing bowl with a whisk.
Add the sugar, orange marmalade, macadamia nuts and grated orange peel. Whisk again until throughly combined.
Fold the cranberries into the filling and transfer the mixture to the chilled tart pan.
Bake at 425° for 20 minutes. Reduce the temperature to 350° and bake an additional 30 minutes or until the crust is slightly crispy and golden brown.
Remove from the oven and cool on a wire rack.
Serve with additional chopped macadamia nuts and grated orange peel. Enjoy immediately! Leftovers may be covered and refrigerated for up to 3 days.