Cranberry Tart

Instructions

1. Prepare the crust
   In a food processor, combine flour, 1/4 cup granulated sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and vanilla, then pulse until dough begins to come together. Reserve 1 cup of dough for topping.
2. Form the tart shell
   Press the remaining dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Use your fingers or the bottom of a measuring cup to ensure even thickness. Refrigerate for 30 minutes.
3. Prepare the filling
   In a medium saucepan, combine cranberries, remaining 1/2 cup granulated sugar, brown sugar, cornstarch, orange zest, orange juice, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, until cranberries begin to burst and mixture thickens, about 8-10 minutes. Remove from heat and allow to cool slightly.
4. Assemble the tart
   Preheat oven to 375°F (190°C). Pour the cranberry filling into the chilled tart shell, spreading evenly. Crumble the reserved dough over the top of the filling to create a rustic streusel topping.
5. Brush with egg wash
   Beat the reserved egg white until frothy, then lightly brush over the streusel topping. This will help the topping achieve a golden brown color during baking.
6. Bake the tart
   Place the tart pan on a baking sheet and bake in the preheated oven for 40-45 minutes, until the crust and streusel topping are golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with aluminum foil.
7. Cool and serve
   Allow the tart to cool completely on a wire rack, at least 2 hours, before removing from the tart pan. This allows the filling to set properly. Serve at room temperature or slightly warm with a dollop of whipped cream or vanilla ice cream if desired.