Cranberry Tart

Directions

1. Combine ingredients for the filling in a saucepan over medium heat.  Stir to dissolve sugar.  Lower heat to simmer and stir often until cranberries pop.  Continue cooking, mashing the fruit, until thick as jam (about 30 minutes).  Set aside to cool.
2. Mix 1/2 c. flour and almond meal in a food processor and pulse to blend.  Add the remaining flour, sugar, salt, spices, baking powder and pulse to mix.   Cut in butter just until it forms small clumps.
3. Whisk egg yolks, vanilla and 5 T. ice water.  Toss the egg/water mixture with the nut mixture or pulse briefly in processor to make a soft dough.  Add last 1 T. ice water if needed to form soft ball.  Divide into 2 balls, press into discs 1” thick, wrap in plastic wrap and chill for 45 minutes to an hour
4. Roll half of the dough to 1/8” thickness on floured parchment paper, transfer to pan.  Fit into pan and trim.  You may end up patting it with your fingers to make it an even 1/8” thick all over the bottom and up the sides!
5. Spoon cranberry filling into the tart shell and refrigerate.
6. Roll out remaining dough to form a 9-10” rectangle 1/8” thick.  Cut into strips about ¾” wide.  Refrigerate or freeze until firm.
7. Place an oven rack 1/3 up from the bottom and preheat oven to 350°.  Put a flat cookie sheet in on the rack.
8. Lay dough strips across the top of the tart in a diagonal lattice pattern.  Use remaining dough scraps to form a “rope” about ½” in diameter.  Encircle the outer edge of the tart with that to make a rim.  Score it diagonally or flute to make a border.  Refrigerate until oven is ready.
9. Bake 30 to 35 minutes, until the cranberry filling is bubbling and the pastry is golden.  Cool completely and dust with powdered sugar before serving.