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1
Bring the water, berries, sugar, and cinnamon to a simmer in a medium saucepan.
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2
Cook over medium-high, stirring, until the berries start to pop, about 5 minutes.
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3
Drain in a sieve set over a bowl.
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4
Return strained liquid and cinnamon stick to pan; reserve berries in bowl.
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5
Simmer liquid until thickened, about 15 minutes.
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6
Pour syrup over berries; let cool.
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7
Discard cinnamon stick.
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8
On a lightly floured surface, roll out dough 1/8 inch thick.
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9
Transfer to a 9-inch square tart pan with a removable bottom.
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10
Trim dough, leaving a 1/2-inch overhang.
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11
Tuck overhang under to create a double thickness, and press firmly against sides of pan.
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12
Refrigerate or freeze until firm, about 30 minutes.
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13
Preheat oven to 400F.
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14
Line shell with parchment, and fill with pie weights or dried beans.
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15
Bake until golden brown, about 25 minutes.
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16
Transfer to a wire rack.
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17
Remove pie weights and parchment.
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18
Let cool completely.
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19
Reduce heat to 350F.
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20
Brush tart shell with egg white.
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21
Fill with cranberry mixture and syrup.
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22
Bake until syrup is only slightly runny and berries begin to brown, 45 minutes to 1 hour.
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23
If edges brown too quickly, tent with foil.
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24
Meanwhile, beat cream in a chilled bowl until soft peaks form.
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25
Beat in creme fraiche; refrigerate, covered, until ready to serve.
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26
Let tart rest on a wire rack until cool enough to unmold.
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27
Serve warm, with creme fraiche whipped cream.
