Apple Rhubarb and Cranberry Tart
2 1/2 cups all-purpose flour
1 cup unsalted butter
1/2 cup very cold half and half or water 3/4 teaspoon salt
1 tablespoon sugar
6 cups, peeled, cored apples, diced
1 cup finely chopped rhubarb
1 cup coarse chopped cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1/8 teaspoon cinnamon
1 tablespoons all-purpose flour
1 tablespoon cornstarch
Confectioner's sugar for dusting
Lightly grease a 9 or 10-inch quiche pan with removable bottom (you may also use a large pie pan or a tart pan - similar to a quiche pan but not as deep).
Line a baking sheet with parchment paper and set aside.
Place the flour in a large bowl. Cut or rub the butter into the flour until you have a somewhat even mixture of flour-covered fat resembling a coarse meal. Make a well in the center and add most of the cream, the salt, and sugar. Stir with a fork or fingers to dissolve salt and sugar. Use hands when dough gets too hard to mix and combine to make a rough mass. If dough seems too dry, add remaining water. Knead very gently for a few seconds to smooth out dough. Pat the dough into a flattened disc and wrap well in plastic. Chill at least 1 hour or overnight before using.
Toss the apples, rhubarb and cranberries with sugar, lemon juice, cinnamon, nutmeg, allspice, flour and cornstarch.
Remove dough from refrigerator and divide in half. Wrap one of the portions and place in the freezer. Roll the remaining pastry to fit pan bottom and sides. Mound plum filling into prepared pie shell.
Preheat oven to 400 F.
Remove reserved dough from freezer. Using a metal hand grater, shred dough, as you would cheese. If dough is too cold to work with, allow it to warm for 10 or 15 minutes. Arrange shredded dough over fruit.
Place baking pan on a baking sheet and bake for 15 minutes at 400 F. Reduce heat to 375 F. and bake until juices begin to come through top and side surfaces and dough on top is lightly browned. Remove from oven and allow to cool well.
Before serving, dust with a very generous shower of confectioner's sugar.