Harvest Tart

Ingredients

• 1 9-inch unbaked pie crust
• 3/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 cups peeled and chopped apples
• 1 cup fresh or frozen cranberries
• 2 tablespoons butter, melted
• 1/2 cup chopped walnuts or pecans

Directions

1. Start the dough in a large mixing bowl: combine the flour, sugar, and salt. Dice the butter, then work it in with your fingers or a pastry blender until the bits are tiny, with none bigger than corn kernels.
2. Add one egg along with the water, stirring just until the mixture comes together as a dough. On a lightly floured work surface, roll it into a circle about 18-inches (45 cm) across. Dust away extra flour, then nestle it into a high-sided round baking dish, or a cake pan, sized 9- or 10-inch, leaving plenty of dough draped over the rim. If you are using a springform pan, wrap the outside twice with foil so it will not leak.
3. Use a fork to whisk the remaining egg in a small bowl, then paint that egg over the inside surface of the dough.
4. For the filling, slice the apples into eighths. Combine those slices with Armagnac, 1/3 cup (65 g) sugar, grapes, and figs, then move the mixture into the tart shell. Sprinkle the walnuts on the fruit.
5. Whisk the crème fraîche and the egg together in a small bowl, then pour the mixture onto the fruit and nuts. Bring the dough overhang up and over the filling, and shower the dough with a generous amount of additional sugar. When you make tarts this way, brushing the dough with melted butter will help it adhere.
6. Set the tart on a baking sheet and slide it into a 425Fº (218ºC) oven. Bake for 55 minutes to 1 hour, until the crust has taken on color and the fruit is tender all the way through; test the middle with a paring knife, and if it is ready, the knife should slip in easily. The walnuts may get quite dark in the oven, which is part of the rustic look and normal. If they are browning more than you like, cover the tart loosely with foil.
7. Take the tart out of the oven and give it a little time to cool before you serve it.