Cranberry tart

Ingredients:

• 350 g cranberries, defrost if frozen
• 2 ready-made round shortcrust pie crust (total 400 gr.)
• 2 tbsp wheat flour, plus more for rolling
• 3 large eggs
• 1 cup of sugar
• 1/2 tsp finely grated lemon zest
• 2/3 cup heavy cream
• Powdered sugar, for dusting

Preparation:

1. Place 1 sheet of shortcrust pastry on a lightly floured surface. Lightly beat 1 egg and brush a small amount onto the dough, then place the second sheet of pastry directly on top.
   
   Roll out a double layer of dough into a 30cm diameter circle. Place it in a 23cm diameter round pan. Fold the overhanging dough under itself and create a fluted edge with your fingers or a fork. Brush the edge generously with beaten egg. Chill the base until firm, about 30 minutes.
2. Preheat oven to 180°C. Line the dough with foil, then fill with pie weights or dried beans.
   
   Bake until lightly golden around the edges, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Place on a wire rack and cool completely.
3. Meanwhile, make the filling.In a large bowl, coarsely chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest. Spoon into the chilled crust. In a bowl, whisk together the remaining 2 eggs, heavy cream, flour, and the remaining 1/4 cup granulated sugar; pour over the cranberries.
4. Bake the pie until the filling is set and slightly puffed, 50 minutes to 1 hour. Place on a wire rack and cool completely. Dust the cranberry tart with powdered sugar.