For the dough:
- 2 1/2 cups all-purpose flour
- 2 Tbs. sugar
- 1 tsp. salt
- 1 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 16 Tbs. (2 sticks) cold unsalted butter, cut
into 1/2-inch pieces
- 1/3 to 1/2 cup ice water
For the filling:
- 6 cups fresh cranberries, rinsed and picked over
- 2 3/4 cups sugar
- Finely grated zest of 1 orange
- 1/3 cup fresh orange juice
- 1 vanilla bean
- 2 Tbs. unsalted butter
- 4 Golden Delicious apples, peeled, cored and
cut into slices 1/4 inch thick and tossed
with 3 Tbs. sugar
- Vanilla ice cream for serving
In a food processor, pulse the flour mixture until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, 15 to 20 pulses. Add 1/3 cup of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
To make the filling, in a large saucepan, combine the cranberries, sugar, orange zest and orange juice. Scrape the vanilla seeds into the pan, add the bean and stir to combine. Set over medium heat and cook, stirring occasionally, until most of the cranberries have popped, about 15 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture has thickened, 5 to 10 minutes more. Remove from the heat and transfer the mixture to a large bowl. Remove the vanilla bean and discard. Let cool to room temperature, about 2 hours.
Meanwhile, in a large fry pan over medium-high heat, melt the butter. When the foam subsides, add the apples and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer to a plate and let cool completely, about 30 minutes. Add the apples to the cranberry mixture and stir to combine.
Remove 1 of the pastry disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 14-inch round. Brush off the excess flour. Transfer to an 11 3/4-inch tart pan and press the dough into the pan. Trim the dough so that it is flush with the top edge of the pan. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat an oven to 400°F. Place a baking sheet on the middle rack.
On a lightly floured surface, roll out the remaining dough disk into a 12-inch round. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top. Keep the dough on the lattice cutter and freeze for 5 minutes.
Transfer the filling to the tart shell. Remove the lattice from the freezer and carefully invert it onto the filling. Crimp the edges slightly.
Place the tart on the baking sheet in the oven and bake until the crust is golden and the filling is bubbling, 40 to 50 minutes. Cover the edges with aluminum foil if they begin to get too dark. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Accompany each slice with a scoop of vanilla ice cream. Serves 10 to 12.