1 C. + 2 Tbsp. Crisco® All-Vegetable Butter Flavor Shortening
2 Tbsp. water
In a large saucepan, combine the cranberries, sugar, brown sugar, ginger, butter and salt.
On med-high heat, stir frequently until the mixture comes to a boil.
Turn heat down and keep at a simmer, stirring frequently, until the cranberries pop and the mixture becomes thickened (about 10 minutes after boiling starts).
Remove from heat and stir in orange zest.
Transfer to a bowl and refrigerate for at least an hour (can be made two days in advance).
In a food processor, pulse the walnuts until they are finely ground.
Add the sugar, zest, cinnamon, salt, cloves, baking powder and flour and pulse until well combined with the walnuts.
Add the shortening and pulse until the shortening pieces are pea sized.
Add the egg and pulse until a dough is formed.
Remove from the food processor and divide the dough in half.
Press one half into a 1/2 – 1-inch flat disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
Press the other half into the bottom and up the sides of a 10-inch tart pan (with removable bottom). Chill at least an hour or overnight.
Preheat oven to 350°F.
Spread the cooled cranberry filling into the tart pan.
Take the wrapped half of dough and roll it out to about a 12-inch circle.
Cut 8-10 long strips of dough and transfer them to the top of the tart in a criss-cross manner. If the strips break, just press them back together. Don’t worry about straight lines or lattice. This tart is meant to look rustic.
Chill for 30 minutes.
Whisk egg and water together and apply to the top crust with a pastry brush.
Bake for 45-50 minutes or until the top crust is golden and the filling is bubbly.