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1
In a food processor, pulse together the flour, sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Add the egg yolk mixture and pulse just until the dough can be gathered into a ball.
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4
On a lightly floured work surface, pat the dough into a 6-inch disk, wrap it in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
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5
Let the dough soften slightly at room temperature before using.
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6
Preheat the oven to 350.
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7
On a lightly floured surface, roll the dough into a 13-inch round.
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8
Transfer the dough to an 11-by-1-inch tart pan with a removable bottom, pressing it evenly into the pan and fitting together any cracks.
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9
Trim the dough flush with the rim and freeze the tart shell until firm, about 10 minutes.
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10
Line the shell with foil and fill it with pie weights, rice or dried beans.
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11
Bake for 20 minutes, or until set.
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12
Remove the foil and weights and bake for 10 to 15 minutes longer, or until golden.
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13
Immediately brush the hot pastry with the beaten egg white and set the shell aside.
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14
Spread the walnuts on a baking sheet and toast in the oven for about 5 minutes; let cool before using.
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15
In a large bowl, whisk together the eggs, sugar, corn syrup, butter, flour, Grand Marnier, orange juice concentrate, orange zest, vanilla and salt until the sugar is completely dissolved.
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16
Stir in the dried cranberries and the cooled toasted walnuts.
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17
Pour the filling into the tart shell and bake for about 35 minutes, or until the filling is puffed, set and lightly browned.
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18
Let cool completely on a rack.
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19
Unmold before serving.
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20
Pass the whipped cream and Cranberry-Orange Compote separately.
