With a sweet shortbread crust that encases the tart ruby filling, this dessert is good enough to warrant making a batch of cranberry sauce if you don't have leftover.
adapted from Baking: From My Home to Yours by Dorie Greenspan
prep time: 30 minutes
baking time: 35-40
325g/2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
184g/3/4 cup + 1 tbsp unsalted butter, at room temperature
200g/1 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
300ml-420ml/1 1/4 - 1 3/4 cups Orange-Apple Cranberry Sauce (or thick cranberry sauce of your choice)
1 tbsp milk
2 tsp sparkling sugar
Preheat oven to 175C/350F.
Lightly grease a 24cm x 2.5cm/9 1/2" x 1" tart pan or 23cm/9" round pan with removable bottom.
In a small bowl, stir together the flour, baking powder and salt and set aside.
In a medium bowl, or the bowl of a stand mixer, cream the butter and sugar until light and fluffy using high speed on a hand mixer or medium on the stand mixer.
Beat in the egg and egg yolk on low speed just until blended in. Beat in the vanilla.
Add the flour mixture all at once to the bowl and either mix on low speed or stir in with a spoon, just until incorporated.
Scatter just over half of the dough (~450g) into the prepared pan and refrigerate the rest. Press the dough onto the bottom and about 2.5cm/1" up the sides of the pan, making sure there are no gaps and the dough is of fairly even thickness.
Spread the cranberry sauce onto the base of the tart.
Remove the dough from the refrigerator and crumble it evenly on the top. If desired, brush the milk onto the surface of the dough with a pastry brush and sprinkle evenly with sparkling sugar. This last step isn't necessary, but it does add a pretty sparkle and wonderful crunch to the tart.
Bake 35-40 minutes or until the top is golden and a toothpick inserted in the centre comes out clean.
Cool on a rack for 30 minutes before removing the sides of the pan; let cool completely before transferring to a serving plate. Best served at room temperature.