Prepare and chill Almond Pastry. Preheat oven to 450 degree F. Use your hands to slightly flatten pastry dough on a lightly floured surface. Roll dough from center to edge into an 11-inch circle. Wrap pastry around rolling pin. Unroll into an ungreased 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into the fluted side of tart pan. Trim edge. Line pastry with a double thickness of foil. Bake for 5 minutes; remove foil. Bake about 5 minutes more or until edge of pastry is light brown. Transfer to a wire rack. Reduce oven temperature to 350 degree F.
Meanwhile, in a medium mixing bowl beat cream cheese, ricotta cheese, egg, and sugar with an electric mixer until combined. Stir in orange peel. Spread into partially baked pastry. To prevent overbrowning, cover edge of tart with foil.
Bake about 15 minutes or until filling is slightly puffed on edges and center is set. Cool on a wire rack for 1 hour.
Meanwhile, place dried fruit in a small bowl. Add the boiling water. Cover and let stand 30 minutes. Stir red currant jam into dried fruit mixture. To serve, remove sides of tart pan. Spread fruit mixture over cooled tart. Cut into wedges.
Preheat oven to 350 degree F. Place almonds in a shallow baking pan. Bake, uncovered, 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 flour, the ground almonds, sugar, and salt. Using a pastry blender, cut in 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 with 1 to 3 tablespoons additional milk until all the flour mixture is moistened. Form dough into a ball. Cover with plastic wrap and chill in refrigerator about 1 hour or until dough is easy to handle.