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.
8 – 10 servings
Preparation
Make pastry dough:
- 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.
- 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:
- 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.
- Preheat oven to 350 degrees.
Make the compute:
- 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:
- 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.
- 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
Dining and Cooking