A lattice crust is easily altered to replicate a number of artisanal basketweave designs, such as this striking six-point star pattern. The filling is also out of the ordinary—a blend of dried, not fresh, fruits is poached in a fragrant spiced syrup.
Recipe information
Yield
Makes one 11-inch tart
Ingredients
Preparation
Step 1
On a lightly floured surface, roll disks of dough to 14-inch rounds. Place 1 round on a parchment-lined baking sheet; refrigerate or freeze until firm, 30 minutes. Fit other round into an 11-inch fluted tart pan. Trim dough flush with rim. Refrigerate or freeze until firm, 30 minutes.
Step 2
Make the lattice: Using a ruler, cut chilled round into sixteen 1/2-inch-wide strips with a sharp knife or pastry wheel. Lay 6 strips on another parchment-lined rimmed baking sheet in parallel lines slightly longer than diameter of tart pan. Lay 6 more strips on top, almost perpendicular to first strips. Starting in center, weave 1 new strip diagonally through existing grid, under bottom layer of strips and over top layer. Push diagonal strip into corner of each square (where strips meet) to create a tight fit. Weave a second strip 1 inch away, this time over, then under. Repeat weaving strips across half the tart. (If dough strips become too soft, freeze until firm.) Return to center, and repeat with remaining strips to form a 6-point star pattern. Freeze until ready to use.
Step 3
Bring the water, Cognac, sugar, vanilla seeds and pod, cinnamon, zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add apricots, prunes, and cranberries; reduce heat, and simmer gently until fruit softens but has not broken down, about 20 minutes. Strain through a sieve into a measuring cup; reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan until reduced; it’s fine if you have slightly less than 2 cups.)
Step 4
Spread cooled fruit mixture evenly in tart shell, and brush with 1/2 cup reserved cooking liquid. Combine egg yolk and cream; brush along top edge of tart. Carefully slide frozen lattice on top of tart, centering over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
Step 5
Preheat oven to 400°F. Transfer tart to a rimmed baking sheet. Bake 15 minutes. Reduce heat to 375°F, and bake until crust is golden brown and filling is bubbling, 40 minutes more. (If crust browns too quickly, tent with foil.) Brush tart with 1/2 cup more cooking liquid. Let cool on a wire rack. Unmold; serve with crème fraîche.
