Cranberry Lemon Tart
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
- 3 cups frozen cranberries (about 12 ounces), thawed, plus 1/2 cup for topping
- 2 1/4 cups granulated sugar
- 3/4 cup water
- 1 lemon
- 3 large eggs plus 1 egg yolk
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
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