Einkorn Cranberry Tart

Instructions

1. Make the tart shell: Combine the flours, granulated sugar, and salt in a medium bowl. Stir in the lemon zest. Cut in the butter with a pastry blender until the mixture is very fine and sandy. Add the water and knead with your hands until the flour is absorbed and the dough just holds together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes or up to 1 day. Let the dough soften slightly before rolling.
2. Preheat the oven to 350°F.
3. Place the dough between 2 sheets of parchment paper. Roll out the dough to a 12-inch round that is an ⅛-inch thick. Transfer the dough to a ½-inch tart pan with a removable bottom and crimp the edges. Prick the entire shell with a fork. Bake the tart shell for 25 minutes until the shell is golden around the edges. Let cool on a wire rack for 10 minutes.
4. Make the filling: Combine the butter, sugar, flour and salt in a small bowl. Set aside.
5. Wash the cranberries and add then to a medium sauce pan, along with the orange juice, peel and cinnamon stick. Cook down on medium heat or about 10 minutes, or until cranberries have fully softened and lost their juices. Pass the mixture through a strainer, add the juices back to the sauce pan and discard the rest.
6. Add the previously made flour mixture to the cranberry juice, stir to combine. Simmer for a few minutes to thicken.
7. Add egg yolks to a bowl, add in a tablespoon of the hot cranberry mixture to the yolks and whisk to temper. Then, add the rest of the cranberry mixture to the yolks and whisk to combine.
8. Pour the tart filling into the tart shell, bake for 25 to 30 minutes until the cranberry filling has firmed up but still jiggles a bit in the center. Cool in the pan on a rack for 30 minutes. Remove the tart from the pan, then refrigerate for at least 2 hours. The tart can be stored in the refrigerator for up to three days.