Ingredients

Pastry for 1 10-inch tart, or 8 individual tart pans, chilled
6 Granny Smith apples, peeled, cored and cut into 1-inch cubes
2 cups white sugar
2 cups brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
4 cups frozen cranberries
1/2 cup butter
Streusel topping:
1 cup quick-cook oatmeal
1/4 cup flour
1 cup light brown sugar
1/4 cup butter, softened
1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Meanwhile remove pastry from the refrigerator and place on a lightly floured surface. Spray the bottom and sides of a 10-inch fluted, removable bottom tart pan. Roll the dough out to about 1/8 inch and about 16 inches in diameter. Fold dough into fourths, and carefully fit into the prepared pan. Fold the overlapping dough back onto the inside and press into place. Crimp the dough decoratively and prick the dough with a fork; set aside. Spray the shiny side of a piece of aluminum foil, and fit to cover the pastry. Pour rice, beans or pie weights onto the foil and bake in the preheated oven until the dough loses its shine and begins to recede from the pan. Remove from the oven, remove the foil and the weights and return to the oven and continue to bake an additional three minutes. Remove and cool. Meanwhile combine the apples, sugars and spices in a heavy bottomed, non-reactive sauce pan. Place over medium heat and bring to a simmer. Reduce the heat and continue to simmer until the apples become soft. Add the cranberries and bring back to a simmer. Reduce heat and continue to simmer until the cranberries just start to pop. Remove from heat and stir in the butter. Cool. Spoon filling into the prepared tart pan. Combine the streusel ingredients, and work with hands until a nice coarse crumb results. Distribute evenly over the top of the tart and bake in the preheated oven until the streusel becomes golden.