Ingredients

Makes one 9-inch tart

　　4 cups fresh cranberries (about 1 pound)

　　1 1/2 cups sugar

　　1 whole cinnamon stick

　　1 disk Pâte Sucrée (page 651)

　　All-purpose flour, for dusting

　　1 large egg white, lightly beaten

　　1 cup heavy cream

　　1/2 cup crème fraîche

　　

Step 1

Bring 1/2 cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.

　　

Step 2

Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a 1/2-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.

　　

Step 3

Preheat the oven to 400°F. Line the tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let cool completely.

　　

Step 4

Reduce the oven temperature to 350°F. Brush the tart shell with the egg white. Fill with the cranberry mixture and syrup from the bowl. Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).

　　

Step 5

Meanwhile, beat the cream to soft peaks. Beat in the crème fraîche; refrigerate.

　　

Step 6

Let the tart cool on a rack until cool enough to remove from the tin. Serve warm, with crème fraîche whipped cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.