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1
In a food processor, combine the flour, sugar, salt and cinnamon and pulse.
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2
Add the butter and pulse just until the mixture resembles coarse meal.
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3
Transfer the mixture to a bowl.
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4
Whisk the egg yolk with the ice water and add to the bowl; stir until an evenly moistened dough forms.
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5
Transfer the dough to a lightly floured surface and knead it several times.
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6
Pat the dough into a 6-inch disk, wrap it in plastic and refrigerate for at least 30 minutes.
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7
In a medium saucepan, combine the cranberries with the brown and granulated sugars, the citrus zests, orange juice and cinnamon and bring to a boil.
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8
Lower the heat and simmer, stirring, until thickened, 8 to 10 minutes.
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9
Stir in the butter and transfer to a bowl to cool.
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10
Stir in the walnuts.
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11
Preheat the oven to 375.
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12
Butter a 10-inch fluted tart pan with a removable bottom.
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13
On a lightly floured surface, roll out the dough to a 12-inch round about 1/8 inch thick.
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14
Transfer the dough to the tart pan and fit it into the sides.
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15
Trim off the overhang.
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16
Prick the bottom of the tart shell all over and refrigerate until chilled.
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17
Line the pastry with wax paper and fill with pie weights or dried beans.
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18
Bake the tart shell for 30 minutes, or until lightly golden around the edges.
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19
Carefully remove the paper with the weights and bake the shell for 5 minutes longer, or until dry on the bottom.
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20
Let cool slightly.
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21
Spread the cranberry filling evenly in the tart shell and bake for about 25 minutes, or until the edge of the pastry is golden.
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22
Let the tart cool on a rack before unmolding.
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23
Serve warm or at room temperature, with vanilla ice cream.
