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For dough:
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Combine cream cheese, butter, and salt in bowl of electric mixer, and beat on medium speed until light and fluffy. Add 1/2 cup of the flour; beat until well-blended. Add remaining flour; beat until well-blended.
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Remove dough from bowl and lightly knead on floured work surface until smooth. Flatten into a 1-1/2-inch thick disc; wrap in plastic wrap and refrigerate at least 30 minutes.
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Remove dough from refrigerator and place on a lightly floured surface. Roll dough to an 11-inch round (about 1/4-inch thickness).
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Place dough in a 10-inch tart pan with removable bottom. Lightly press over bottom and halfway up edges of pan. Prick dough all over with a fork. Freeze for 10 minutes.
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Heat oven to 350 degrees F. Bake dough 16 to 18 minutes or until golden brown. Cool completely on wire rack.
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For filling:
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Shred zest from orange with a microplane or on smallest holes of box grater.
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Peel orange and discard remainder of rind.
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Coarsely chop orange meat and place in a medium saucepan with zest, cranberries, sugar, salt, cinnamon and pepper. Cook over medium heat until cranberries pop, 14 to 16 minutes.
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Remove from heat and let cool completely. Spread half of the mixture over bottom of cooled tart shell; refrigerate.
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Combine whipping cream, sour cream, and powdered sugar in bowl of electric mixer. Using a balloon whisk attachment; whisk mixture on high speed until soft peaks form. Use a spatula to lightly fold remaining cranberry-orange mixture into cream mixture just until streaks form but not fully blended.
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Spread evenly over tart; refrigerate at least one hour but not more than 6 hours before serving.