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Yield
Makes 8 servings
James Carrier

How to Make It

Step 1

Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries. In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes. Stir in jam and cook 1 minute longer. Whirl mixture in a blender or food processor until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins. Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).

Step 2

With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks. Stir in flour, baking powder, and salt until well blended. Divide dough into two slightly unequal portions. Wrap the larger portion in plastic and flatten into a rectangular shape. Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim. Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).

Step 3

Spoon jam mixture into tart shell and spread level.

Step 4

Unwrap the second portion of dough and place on a lightly floured surface. With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle. With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips. Arrange four strips over filling about 1 inch apart. Place remaining strips over tart at a 45° angle to the first set of strips. Trim edges flush with dough in pan. Sprinkle top of tart lightly with sugar.

Step 5

Place tart on an uninsulated baking sheet and bake on the lower rack of a 350° regular or convection oven, rotating tart halfway through baking time, until top is golden brown, 35 to 40 minutes. Serve warm or at room temperature.

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