Pastiche Tart Dough

• 2 tablespoons plus 2 teaspoons lukewarm water
• ½ teaspoon salt
• 2 scant cups (8 ounces) all-purpose flour
• 1½ teaspoons sugar
• ½ cup plus 2 tablespoons plus 2 teaspoons (1 stick plus 2 tablespoons plus 2 teaspoons) cold unsalted butter, cut into pieces
• 2 tablespoons well-beaten egg (about ½ of a large egg)

Custard

• 1½ cups heavy cream
• ½ vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
• 4 large egg yolks
• ½ cup sugar

Fruit Topping

• ¾ scant cup fresh raspberries, picked over and loosely packed (5 ounces)
• ¾ cup sugar
• 3⅔ cups fresh or frozen (not thawed) cranberries (12 ounces), rinsed and picked over
• Thin strands of orange zest, for garnish

1. PASTICHE TART DOUGH: In a small bowl, stir together the water and the salt until the salt dissolves. Place in the refrigerator until cold. In a food processor or bowl, combine the flour and sugar. Add the butter and pulse or cut in until the mixture is crumbly. Turn off the machine. Stir the beaten egg into the cold water mixture; add it, pulsing or stirring with a fork, until the ingredients are combined and the dough comes together; do not overmix. Gather the dough into a ball; flatten into a disk. Wrap the dough in wax paper or plastic and refrigerate for several hours or overnight.
2. Roll out the dough on a lightly floured surface into a large circle about ⅛ inch thick. Gently fold the dough in half, and fit it, without stretching, into a buttered plain or fluted 10- or 11-inch tart pan with a removable bottom. Trim off the excess dough, leaving a ¾-inch overhang. Tuck in the overhang, pressing the edges of the dough against the sides of the pan, to form a high, smooth border. Freeze the pastry shell for about 15 minutes while you preheat the oven to 350 degrees F, with a rack in the center.
3. Line the tart shell with a lightly buttered sheet of foil, buttered side down. Weigh down with dried beans, rice or pie weights. Bake until the edges are set, about 20 minutes. If the foil sticks, bake slightly longer. Carefully remove the weights and foil. Continue to bake, pricking any air bubbles with a fork, until baked through and golden, 8 to 15 minutes longer.
4. CUSTARD: Meanwhile, scald the cream with the vanilla bean in a nonreactive saucepan (if using vanilla extract, do not add it now). Off the heat, in the top of a double boiler or in a heatproof bowl, whisk together the egg yolks and sugar. Very gradually whisk in the hot cream. Set over simmering water and cook the custard, stirring constantly, until it thickens very slightly and coats the back of a spoon, 7 to 10 minutes; do not allow to boil. Remove from the heat, and stir in the vanilla extract, if using. (If using the vanilla bean, remove it from the custard and scrape the seeds from the pod into the custard.)
5. The custard should be ready by the time the tart shell is golden brown (the custard should be hot when it goes into the oven). Pour the hot custard mixture into the tart shell and lower the oven temperature to 225 degrees. Bake until the custard is set but still soft to the touch (it should not jiggle when the pan is shaken gently), 15 to 20 minutes.
6. Cool the tart on a wire rack for 30 minutes. Loosely cover and refrigerate until the custard is firm.
7. FRUIT TOPPING: Puree the raspberries in a food processor or blender; you should have nearly ⅔ cup puree. (At Pastiche, the puree is left unstrained.) In a large nonreactive sauté pan, combine the raspberry puree with the sugar and bring to a boil over medium-high heat. Boil until slightly reduced, 2 to 3 minutes. Stir in the cranberries and cook over high heat, stirring, until some of the cranberries pop but the remainder are still whole, about 4 minutes. Immediately remove from the heat, transfer to a bowl and chill for 20 minutes, stirring occasionally.
8. Spoon the fruit mixture over the tart and chill for about 20 minutes. Garnish with the strands of orange zest. Remove the tart from the rim of the pan and serve.