Cranberry, Apple, Pecan, Golden Raisins and Blood Orange Tart

With Thanksgiving Day around the corner, it’s time to start thinking about new desserts, to add to the traditional dishes.
As fresh cranberries are available everywhere, I’ve decided to start with them. As I was also eager to experiment with the Einkorn flour I have just bought, a cranberry tart, with flaky dough crust, came to mind.
Einkorn flour is an ancient grain, that is becoming more popular lately. It is claimed to have higher protein and fiber, and less gluten, compared to regular wheat. Regardless of these nutritional claims, I liked the idea that it can add a sweetish nutty flavor, and flaky texture, to pastries. So, I’ve combined it with regular white flour in the dough, which was sent to the fridge for an hour.
Thinking further about the filling, I’ve decided to mix the cranberries with sliced golden apples, chopped pecans and golden raisins. These were then sweetened with both white and brown sugar, and a small amount of maple syrup. Orange zest, vanilla and cardamom powder, contributed their aroma to the mix, that set at room temperature for an hour, in order to let all these flavors mix.
Once the dough was rolled and set in the pan, and the rich mixture of fruit was added on top, it occurred to me, that the blood orange itself can be a nice addition to the filling as well. So, I cut it into small wedges and added them on top – which elevated the flavors and aroma even further. 
While baking, the kitchen was filled with wonderful aroma. The tart came out as pretty and as festive as I was hoping for, and all the flavors worked harmoniously together, with the flaky crust.  Scattering a bit of pearl sugar towards the end of baking, added a nice white “snowy” crunch to the tart. 
This tart is perfect for serving on Thanksgiving Day dinner, or any other time a tasty fruity dessert is required. Try it and enjoy. Happy Thanksgiving to all!

Notes:
* Einkorn flour can be found in most supermarkets, or online. If you can’t find it, simply substitute with white flour.
* Cinnamon or nutmeg can be used instead of the cardamom.
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.

Makes: 12-16 portions
Prep time: 30 minutes
Chilling time: 1 hour and up to overnight
Baking time: 40 minutes

Ingredients:
For the dough:
1 cup white flour
1 cup Einkorn flour (I used Jovial. See notes)
1 stick + 2 Tbs cold butter (140 grams), cubed
2 Tbs sugar
¼ tsp salt
¼ tsp cardamom powder (see notes)
2-3 Tbs ice water
For the filling:
2 cups fresh cranberries
4-5 medium sweet apples (I used Golden Delicious)
1 small blood orange
½ cup chopped pecans
½ cup golden raisins
½ cup white sugar
½ cup brown sugar
1 Tbs maple syrup
¼ tsp cardamom powder (see notes)
1 tsp vanilla
¼ cup cornstarch
Dash salt
2 Tbs plain breadcrumbs
2 Tbs pearl sugar (see notes)

1. The dough: place the white and Einkorn flour in a food processor bowl, fitted with the metal blade. Add the butter, sugar, salt and cardamom, and process to a crumbly mixture.
2. Transfer to a bowl, add the ice water, and knead briefly, (the less you’ll handle the dough, the flakier it will be after baking), to form a ball of dough. Wrap with wax paper and place in the fridge, for at least an hour, and up to overnight. When ready to bake, bring to room temperature.
3. The filling: place the cranberries in a medium bowl. Peel, core and slice the apples, measure 2 cups and add to the bowl. Zest the orange and add to the bowl, along with the pecans, raisins, white and brown sugar, maple syrup, cardamom, vanilla, cornstarch and salt. Mix with a spatula and keep at room temperature for 1 hour, mixing occasionally.
4. With a sharp knife, remove the orange peel, cut in quarters and slice into small segments. Set aside.
5. When ready to bake, prepare 2 x 8” (20.3 cm) pans. Preheat the oven to 350F (175C).
6. Cut the dough in half, and roll each portion over a lightly floured work surface, to a circle, a bit bigger than the size of the pan. Transfer the rolled dough into the pan, and press it to the sides and bottom. Trim the edges with a small sharp knife. Repeat with the rest of the dough. Scatter 1 Tbs breadcrumbs over each pan.
7. Mix the filling well, and divide between the two pans. Add the orange segments on top, and place in the oven.
8. Bake for 35 minutes; scatter 1 Tbs of pearl sugar on each tart after 35 minutes, and continue baking for 5 minutes longer.
9. Transfer to a rack, and let cool to room temperature, in the pan. Transfer to a cutting board and cut, with a large sharp knife, to 6-8 portions each. Serve at room temperature.