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Ingredients
Crust
2 1/2 cups flour
1 cup powdered sugar
1/2 tsp salt
2 sticks cold butter
2 cold egg yolks
1/3 cup heavy cream
1 tsp vanilla extract
Filling
zest of 1 orange
juice of 1/2 orange
1 can whole cranberry sauce
1 1/2 cup corn syrup
2 cup graham cracker crumbs
1 tsp ginger
Instructions
In a food processor combine flour, powdered sugar, salt. Add butter and pulse until coarsely mixed.
Beat egg yolks, cream and vanilla. Combine with flour mixture. If dry add 1 tbsp heavy cream.
Divide in half and shape into discs. Chill for at least 2 hours.
Warm corn syrup. Combine with orange zest, orange juice, cranberry sauce, graham cracker crumbs, and ginger.
Preheat oven to 350*F
On a floured surface roll out 1 disc of dough into a circle.
Place into tart pan and gently press the sides into the edges of pan. Trim the dough even with the rim.
Roll second disc and cut into strips for a lattice topping.
Place filling into crust and smooth.
Top with strips to form lattice pattern.
Brush lattice with beaten egg.
Bake for 45 mins.
Mods:
Skip the lattice topping and cut out shapes with cookie cutters.
For a twist use plain bread crumbs instead of graham crackers.
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