Cranberry Crumble Tart

• 1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
• 1/4 cup sugar
• 1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
• 1 extra-large egg yolk
• 2 tablespoons heavy cream
• 3/4 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon stick
• 1 cup fresh cranberries
• 3/4 cup plus 2 tablespoons dried cranberries
• 3/4 cup orange juice
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water
• 3/4 cup unbleached all-purpose flour
• 3/4 cup sugar
• 3/4 teaspoon cinnamon
• 1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
• 2 tablespoons lightly beaten egg

1. In a food processor, combine flour and sugar, and pulse to mix.
2. Add butter, and pulse until it is the consistency of fine meal.
3. In a small bowl, whisk together the egg yolk and cream.
4. Add to flour mixture, and pulse a few times until dough barely comes together.
5. Turn dough out onto a lightly floured work surface.
6. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together.
7. Gather into a ball, and flatten into a disk.
8. Wrap in plastic wrap, and chill at least 2 hours.
9. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it.
10. Chill.

flour, sugar, unsalted butter, egg yolk, heavy cream, sugar, vanilla bean, cinnamon, fresh cranberries, cranberries, orange juice, cornstarch, flour, sugar, cinnamon, butter, egg

Taken from cooking.nytimes.com/recipes/281 (may not work)