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1
On a lightly floured surface, roll disks of dough to 14-inch rounds.
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2
Place 1 round on a parchment-lined baking sheet; refrigerate or freeze until firm, 30 minutes.
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3
Fit other round into an 11-inch fluted tart pan.
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4
Trim dough flush with rim.
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5
Refrigerate or freeze until firm, 30 minutes.
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6
Make the lattice: Using a ruler, cut chilled round into sixteen 1/2-inch-wide strips with a sharp knife or pastry wheel.
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7
Lay 6 strips on another parchment-lined rimmed baking sheet in parallel lines slightly longer than diameter of tart pan.
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8
Lay 6 more strips on top, almost perpendicular to first strips.
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9
Starting in center, weave 1 new strip diagonally through existing grid, under bottom layer of strips and over top layer.
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10
Push diagonal strip into corner of each square (where strips meet) to create a tight fit.
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11
Weave a second strip 1 inch away, this time over, then under.
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12
Repeat weaving strips across half the tart.
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13
(If dough strips become too soft, freeze until firm.)
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14
Return to center, and repeat with remaining strips to form a 6-point star pattern.
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15
Freeze until ready to use.
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16
Bring the water, Cognac, sugar, vanilla seeds and pod, cinnamon, zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves.
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17
Add apricots, prunes, and cranberries; reduce heat, and simmer gently until fruit softens but has not broken down, about 20 minutes.
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18
Strain through a sieve into a measuring cup; reserve fruit and liquid separately.
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19
Let both cool.
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20
Discard vanilla pod, cinnamon stick, orange zest, and cloves.
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21
(If you have more than 2 cups liquid, simmer in a small saucepan until reduced; its fine if you have slightly less than 2 cups.)
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22
Spread cooled fruit mixture evenly in tart shell, and brush with 1/2 cup reserved cooking liquid.
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23
Combine egg yolk and cream; brush along top edge of tart.
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24
Carefully slide frozen lattice on top of tart, centering over filling, and press edges to seal.
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25
Trim excess dough.
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26
Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
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27
Preheat oven to 400F.
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28
Transfer tart to a rimmed baking sheet.
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29
Bake 15 minutes.
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30
Reduce heat to 375F, and bake until crust is golden brown and filling is bubbling, 40 minutes more.
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31
(If crust browns too quickly, tent with foil.)
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32
Brush tart with 1/2 cup more cooking liquid.
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33
Let cool on a wire rack.
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34
Unmold; serve with creme fraiche.
