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1
In a large saucepan, combine 5 cups of the cranberries with the water and 1 3/4 cups of the sugar and bring to a boil, stirring to dissolve the sugar.
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2
Cook over moderate heat until the cranberries split, 4 to 5 minutes.
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3
Pour the cranberries into a colander set over a bowl without pressing on the solids; reserve the cranberry syrup.
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4
In a blender, chop the cooked cranberries with 1/2 cup of the sugar.
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5
With the machine on, pour in 1 cup of the reserved cranberry syrup and puree until smooth.
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6
Strain the cranberry sauce in a fine sieve and refrigerate until chilled.
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7
Combine the heavy cream with the cold cranberry sauce and freeze in an ice cream maker according to the manufacturer's instructions.
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8
Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
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9
In a saucepan, combine the remaining 1 1/2 cups of sugar with 3 tablespoons of the cranberry syrup and stir until the sugar is moist and pink.
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10
Cook the sugar over moderate heat, brushing down the sides of the pan with a wet brush, until a light amber caramel forms, about 8 minutes.
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11
Remove from the heat and add 1/2 cup of the cranberry syrup, gently swirling until blended.
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12
Add the remaining 3 cups of cranberries to the caramel sauce and cook over moderate heat, gently pressing the cranberries against the sides of the pan, until slightly softened, about 5 minutes.
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13
Stir in the raisins and currants and transfer the compote to a large bowl.
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14
In a saucepan, combine the remaining cranberry syrup with the vanilla bean and cinnamon stick and bring to a boil.
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15
Add the pears, cover and cook over moderately high heat, stirring, until tender, 10 to 12 minutes.
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16
Let cool slightly, then strain the pears.
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17
Discard the vanilla and cinnamon.
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18
Stir the pears into the compote.
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19
Reserve 1 cup of the pear cooking liquid for serving.
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20
(You can reserve the remaining cooking liquid for poaching fruit at a later time.)
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21
In a food processor, combine the flour, sugar and salt and pulse to blend.
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22
Add the butter and pulse until the mixture is the size of peas.
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23
Add the ice water and process just until the dough comes together.
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24
Transfer the dough to a lightly floured work surface and knead it several times.
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25
Shape the dough into a log that is 3 inches wide.
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26
Wrap the log in plastic and refrigerate until chilled, at least 1 hour.
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27
Unwrap the dough and cut it into 12 rounds.
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28
Working with 1 at a time, roll each piece of dough out to a 6-inch round.
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29
Transfer the rounds to 4-by-1-inch fluted tartlet pans with removable bottoms, pressing the dough into the corners.
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30
Trim the edges and prick the bottoms several times with a fork.
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31
Refrigerate the tartlet shells until chilled.
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32
Preheat the oven to 400.
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33
Line the tartlet shells with foil and fill the foil with pie weights or dried beans.
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34
Bake for about 10 minutes.
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35
Carefully remove the tartlet shells from the oven and remove the foil and weights.
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36
Bake the tartlet shells for about 20 minutes longer or until golden.
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37
Let the shells cool completely on a wire rack.
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38
Unmold the tartlet shells and set them on small plates.
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39
Fill the shells with the fruit compote.
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40
Spoon a scoop of the cranberry ice cream alongside each tartlet and spoon the reserved poaching liquid over top.
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41
Garnish the tartlets with mint sprigs and serve.
