Warm Cranberry Crumble Tart (The Art and Soul of Baking by Cindy Mushet)

• 1 recipe Flaky Pie/Tart dough, baked and cooled in a 9-or 9 1/2-inch tart pan

Filling:

• 5 cups (20 ounces) fresh cranberries
• 3/4 cup (5 1/4 ounces) sugar
• Finely grated zest of 1 medium orange
• 4 teaspoons all-purpose flour
• 1/4 teaspoon ground cinnamon

Topping:

• 1 cup (5 ounces) all-purpose flour
• 3/4 cup (5 1/4 ounces) sugar
• 1/4 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces

Preheat oven to 350 degrees F. To make the filling: Coarsely chop half the cranberries by hand with a chef’s knife or with a few pulses in the bowl of a food processor (the food processor method is much, much faster. Trust me). In a medium bowl, combine the chopped cranberries, whole cranberries, sugar, orange zest, flour, and cinnamon and stir to blend well. Use a spatula to scrape the filling into the cooled tart shell.

To mix the topping: Place the flour, sugar, and salt in the bowl of a stand mixer. Add the cold butter and mix on medium-low speed until the mixture begins to form clumbs the size of small peas (some will still look a little sandy, which is fine). Cover the filling evenly with the topping.

Bake for 40 minutes, until the fruit is soft and bubbling and the topping is golden brown. Transfer to a cooling rack, making sure you hold the pan by the sides and not by the bottom (the hot tart pan may come apart that way).  Cool for 20 minutes before serving, or cool completely, then reheat just before serving.

To serve: Place the tart pan on top of a large can from your pantry so that the bottom balances midair as the rim falls to the counter. Use a large metal spatula to transfer the tart to a serving plate or simply leave the bottom of the tart pan under the tart for support. Use a thin, sharp knife to cut the tart.

Yield: 1 9-inch/9 1/2-inch tart, serving 8 to 10