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1
In a bowl stir together flour, sugar, salt, and cinnamon.
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2
With a pastry blender or fingertips blend in butter, blending until mixture resembles coarse meal.
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3
Add cold water to mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough.
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4
On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with.
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5
Scrape dough together and pat into an 8- by 6-inch rectangle.
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6
Chill dough, wrapped in plastic wrap, 30 minutes.
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7
Reserve 1 apple for making stars.
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8
Peel, quarter, and core remaining 4 apples and cut lengthwise into scant-1/4-inch slices.
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9
For stars, stand reserved apple on its stem end and starting from the outside, cut scant-1/4-inch vertical slices, rotating apple to cut more slices as you reach the core.
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10
With a 1 1/4-inch star-shaped cutter, cut out as many whole stars as possible from slices and then cut partial stars from scraps.
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11
In a food processor pulse fresh or frozen cranberries with 3/4 cup sugar until chopped fine.
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12
Preheat oven to 400F.
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13
On a lightly floured surface roll dough into 1 17-by 14-inch rectangle and transfer to a large baking sheet.
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14
Hand-roll the edges 1 inch toward center to make a raised border and spread cranberry mixture inside.
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15
Arrange apple slices lengthwise, overlapping them, in close horizontal rows (apples will shrink slightly during baking) to resemble stripes on an American flag, leaving a space in the upper-left corner for stars.
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16
Arrange partial stars in corner and top with whole stars.
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17
Brush pastry edge with water and sprinkle remaining 1/4 cup sugar over entire tart.
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18
Bake tart 50 minutes, or until apples are tender and pastry is golden brown.
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19
Cool tart on baking sheet on a rack.
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20
In a small saucepan melt jellies over moderate heat, stirring frequently until smooth.
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21
Brush hot glaze over warm tart.
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22
Serve tart warm or at room temperature.
