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1
Crust:
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2
Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
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3
In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
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4
Add the dry mixture to the butter mixture and mix till just combined.
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5
Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
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6
Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
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7
In a medium skillet, melt the butter over low heat.
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8
Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
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9
Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
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10
Remove from heat and allow to cool.
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11
Assembly: spread the apple mixture evenly in the crust, dot with the butter.
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12
Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
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13
Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
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14
Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
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15
Cool slightly before serving.
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16
Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.
