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1
Combine the flour and powdered sugar in a food processor and pulse for 1 to 2 seconds.
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2
Add the butter and pulse a few times until the mixture resembles coarse meal.
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3
Add the egg and pulse once or twice until just combined.
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4
Set aside.
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5
Meanwhile, soak the cherries in the cognac.
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6
Set aside to infuse.
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7
Place the cranberries, sugar, and water in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally.
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8
Reduce the heat to medium low and simmer until the cranberries are starting to fall apart and the liquid has become thick and syrupy, about 8 minutes.
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9
Remove the pan from the heat and stir in the zest.
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10
Set aside to cool.
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11
Dump the dough from the food processor onto a floured surface and gather it into a ball.
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12
Wrap the ball in plastic wrap, press it down into a disk, and refrigerate for at least 30 minutes.
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13
Preheat the oven to 400 degrees Fahrenheit.
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14
Unwrap the chilled dough and place it on a well-floured surface.
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15
Using a rolling pin, roll the disk from the center outward until it forms a circle of at least 12 inches.
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16
(Perfect roundness is not required or even desired.)
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17
Spread the cooled cranberry sauce thinly over the surface of the galette, leaving a 1- to 2-inch rim.
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18
Slice the apples, but keep the halves together.
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19
Place them on top of the tart, skin-side up, and nudge them to fan them out slightly.
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20
Fold the edges of the pastry over the edges of the filling to create a rim.
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21
Start with a corner of the pastry, then do a side, then a corner, and so on, each overlapping the corner of the previous fold.
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22
You should end up with a shape a bit like an uneven stop sign.
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23
The tart should stay open in the middle.
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24
Melt the butter in a skillet over medium heat.
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25
Add the brown sugar and cook, stirring constantly, for 1 minute, until bubbly.
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26
Brush the exposed rim of the tart with a bit of the sugar-butter.
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27
Pour the rest over the apples.
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28
Sprinkle the infused cherries and pecans over the top.
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29
Bake until golden brown and crispy.
