8 TO 10 SERVINGS (for a full-sized tart)

45-60 mini fillo dough tartlets (they come pre-made in packs of 15 at most grocery stores)

PASTRY - for full-sized tart

6 tablespoons blanched almonds

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/2 sticks (6 ounces) unsalted butter, at room temperature

3/4 cup plus 2 tablespoons confectioners' sugar

1 large egg

3/4 teaspoon pure vanilla extract

Pinch of salt

FILLING

12 ounces cream cheese, at room temperature

1/2 cup packed light brown sugar

1/2 teaspoon grated fresh cinnamon

1/4 teaspoon freshly grated ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

Pinch of freshly ground white pepper

Pinch of freshly grated nutmeg

Pinch of salt

1 1/4 cups canned pumpkin puree (10 ounces)

1/4 cup heavy cream

3 tablespoons pure maple syrup

1 1/2 teaspoons pure vanilla extract

2 large eggs, at room temperature

REDUCTION GELÉE

2 cups fresh cranberries (1/2 pound)

1/2 cup sugar

1/4 cup orange juice

(optional) 1/2 bottle of pinot noir (remember, only use a wine you would drink

1 1/2 teaspoons unflavored gelatin

If using pre-made tartlets or mini fillo dough tartlets, proceed to step #4:

1. MAKE THE PASTRY: In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and confectioners' sugar until creamy. Pulse in the egg and vanilla. Pulse in the remaining 1 cup plus 1 tablespoon of flour, the almond flour and the salt until a soft dough forms. Pat the pastry into a disk, wrap in plastic and refrigerate until firm, at least 1 hour.

2. Preheat the oven to 325°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Roll the pastry onto the rolling pin and unroll it over an 11 1/2-inch fluted tart pan with a removable bottom. Gently press the pastry into the rim. Fold in the overhanging dough and press to reinforce the side; the side should be twice as thick as the bottom. Trim off any excess pastry and refrigerate until firm.

3. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake the pastry for about 25 minutes, or until set. Remove the parchment and weights and bake for 10 minutes longer, until the crust is golden and cooked through. Let cool slightly.

4. MEANWHILE, MAKE THE FILLING: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.

6. MEANWHILE, MAKE THE GELÉE: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.

7. Return the cranberry puree back to the saucepan, and add the sugar, and ½ bottle of wine to the saucepan and bring to a boil, stirring, until the mixture reduces in volume by half and has the consistence of a thick syrup. Let cool. Stir in the orange juice.

8. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture and pour or pipe the reduction gelée over the pumpkin custard; shake it gently to even it out. Refrigerate the tart or tartlets until set, at least 1 hour and up to 2 days.