Prepare and chill Almond Pastry. If desired, prepare Sugared Orange Peel.

Preheat oven to 450F. On a lightly floured surface, use your hands to slightly flatten the dough. Working from the cente, roll dough into an 11-inch circle. Wrap dough circle around rolling pin. Unroll into an ungreased 9-inch tart pan that has a removable bottom. Ease dough circle into tart pan, being careful not to stretch dough. Press dough into the fluted side of tart pan. Trim edge. Line dough with a double thickness of foil. Bake for 5 minutes; remove foil. Bake about 5 minutes more or until pastry edge is light brown. Transfer tart pan to a wire rack. Reduce oven temperature to 350F.

Meanwhile, in a medium bowl, combine cream cheese, ricotta cheese, egg, and sugar; beat with an electric mixer until combined. Stir in shredded orange peel. Spread into partially baked crust. To prevent overbrowning, cover pastry edge with foil.

Bake about 15 minutes or until filling edge is slightly puffed and center is set. Cool in pan on a wire rack for 1 hour.

Meanwhile, place dried fruit in a small bowl. Add the boiling water. Cover and let stand for 30 minutes. Drain well. In a saucepan, heat and stir red currant jam over low heat until melted. Stir in dried fruit mixture and almonds.

To serve, remove side of tart pan. Spread fruit mixture over cooled tart. If desired, garnish with sugared orange peel. Cut into wedges.

Almond Pastry: Preheat oven to 350F. Place 1/3 cup slivered almonds in a shallow baking pan. Bake for 8 to 10 minutes or until toasted, stirring occasionally. Let cool. Place almonds in a food processor or blender. Cover and process or blend until finely ground. In a medium bowl, stir together the ground almonds, 3/4 cup all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold butter until the pieces are pea-size. Sprinkle 1 tablespoon milk over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, adding 1 tablespoon additional milk at a time, until all the flour mixture is moistened (2 to 4 tablespoons milk total). Form dough into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.

Sugared Orange Peel: Using a vegetable peeler, remove the peel from an orange in thin strips. In a saucepan, bring 1 cup water and 1/4 cup sugar to boiling. Add peel. Simmer for 15 minutes; drain. On waxed paper or foil, spread peel in a single layer; sprinkle peel with sanding sugar. Let dry before using.

To Bake Ahead: Prepare, bake, and cool as directed through step 4. Cover with plastic wrap. Chill for up to 3 days. To serve, prepare fruit layer and assemble as directed in step 5.