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1
Bring 1/2 cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat.
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2
Cook, stirring, until the berries pop, about 2 minutes.
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3
Drain in a sieve set over a bowl.
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4
Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl.
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5
Simmer the liquid over medium-low heat until thickened, about 15 minutes.
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6
Pour the syrup over berries; let cool.
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7
Discard the cinnamon.
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8
Bring the pate sucree to room temperature.
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9
On a lightly floured surface, roll out the dough to 1/8 inch thick.
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10
Transfer to a 9-inch square or round tart pan with a removable bottom.
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11
Trim the edges, leaving a 1/2-inch overhang.
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12
Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan.
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13
Press the bottom of the dough firmly into the tart pan.
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14
Chill in the freezer 20 minutes.
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15
Preheat the oven to 400F.
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16
Line the tart shell with parchment or foil, and fill with pie weights or dried beans.
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17
Bake until golden brown, about 25 minutes.
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18
Transfer to a wire rack.
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19
Remove the pie weights and parchment.
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20
Let cool completely.
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21
Reduce the oven temperature to 350F.
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22
Brush the tart shell with the egg white.
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23
Fill with the cranberry mixture and syrup from the bowl.
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24
Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).
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25
Meanwhile, beat the cream to soft peaks.
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26
Beat in the creme fraiche; refrigerate.
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27
Let the tart cool on a rack until cool enough to remove from the tin.
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28
Serve warm, with creme fraiche whipped cream.
