Cranberry Crumble Tart

Ingredients

For the pastry dough:

• 1 ¼ cups plus 2 tablespoons unbleached all-purpose flour
• ¼ cup sugar
• 1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
• 1 extra-large egg yolk
• 2 tablespoons heavy cream

For the compote:

• ¾ cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon stick
• 1 cup fresh cranberries
• ¾ cup plus 2 tablespoons dried cranberries
• ¾ cup orange juice
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water

For the streusel topping:

• ¾ cup unbleached all-purpose flour
• ¾ cup sugar
• ¾ teaspoon cinnamon
• 1 ½ sticks unsalted butter, cut into 1-inch cubes and frozen
• 2 tablespoons lightly beaten egg

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    635 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 85 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 4 grams protein; 122 milligrams cholesterol; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 – 10 servings

Preparation

Make pastry dough:

1. In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together.
2. Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill.

Make the compote:

1. In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat.
2. Preheat oven to 350 degrees.

Make the compute:

1. Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling.

Make streusel topping:

1. In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it’s the consistency of coarse meal. Add egg, and pulse just to combine.
2. Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.

1 hour 45 minutes