CRANBERRY TART WITH CREME FRAICHE WHIPPED CREAM

Cranberry Tart with Creme Fraiche Whipped Cream image

Provided by Martha Stewart

Yield Makes one 9-inch tart

Number Of Ingredients 8

4 cups fresh cranberries (about 1 pound)
1 disk Pate Sucree for Pies and Galettes
1 1/2 cups sugar
1 whole cinnamon stick
All-purpose flour, for dusting
1 large egg white, lightly beaten
1 cup heavy cream
1/2 cup creme fraiche

Steps:

Bring 1/2 cup water, 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 strained liquid and cinnamon stick to pan; reserve berries in bowl. Simmer liquid over medium-low heat until thickened, about 15 minutes. Pour syrup over berries; let cool. Discard cinnamon.
Bring pate sucree to room temperature. On a lightly floured surface, roll out dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim edges, leaving a 1/2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.
Preheat oven to 400 degrees. Line 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 pie weights and parchment. Let cool completely.
Reduce oven temperature to 350 degrees. Brush tart shell with egg white. Fill with cranberry mixture and syrup from bowl. Bake until syrup is only slightly runny and berries begin to brown, 45 to 60 minutes (if pastry edges brown too quickly, cover with a band of foil).
Meanwhile, beat cream to soft peaks. Beat in creme fraiche; refrigerate. Let tart cool on rack until cool enough to remove from tin. Serve warm, with creme fraiche whipped cream.