Cranberry Pineapple Cheesecake Tart
1 ½ cups flour
⅓ cup vegetable shortening
¼ teaspoon salt
3 tablespoons ice water
2 – 8 oz. Packages of cream cheese, softened
⅓ cup sugar
½ teaspoon almond extract
2 large eggs
1 – 8 oz. Can crushed pineapple
1 cup sugar
1 pkg. (12 oz.) fresh cranberries
Mix flour and salt in medium bowl. Cut in shortening to form fine crumbs. Blend 1/3 cup flour mixture with water. Add to flour mixture in bowl. Mix together and roll out to fit a 9 or 10 inch tart pan with removable bottom. Fit into pan, place on baking sheet. Refrigerate while making filling.
Preheat oven to 350 degrees. In mixer bowl beat cream cheese, extract and sugar. Add eggs one at a time. Pour into prepared pastry shell. Bake 25 to 30 minutes or until crust is light brown and filling is set. Place on wire rack to cool. Chill in refrigerator.
Combine pineapple with juice, cranberries and sugar in medium saucepan. Cook until berries pop and most liquid has gone. Cool. Spread over chilled cheesecake.
Optional Garnish: Decorate top with whipped cream or frozen topping, sugared cranberries and sliced almonds.