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2. With the processor running, pour in the vinegar, then ¼ cup ice water; process just until the dough comes together. (If the dough is still crumbly, add up to ¼ more ice water, 1 tablespoon at a time.)

3. Pat the dough into a disk, and wrap in plastic. Refrigerate the dough until cold, at least 1 hour and up to 1 day. The dough can also be frozen up to 1 month; thaw completely in the refrigerator.

cranberry tart with crème fraîche whipped cream

MAKES ONE 9-INCH TART

4 cups fresh cranberries (about 1 pound)

1½ cups sugar

1 whole cinnamon stick

1 disk Pâte Sucrée (Basics)

All-purpose flour, for dusting

1 large egg white, lightly beaten

1 cup heavy cream

½ cup crème fraîche

1. Bring ½ cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.

2. Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a ½-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.

3. Preheat the oven to 400°F. Line the tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let cool completely.

4. Reduce the oven temperature to 350°F. Brush the tart shell with the egg white. Fill with the cranberry mixture and syrup from the bowl. Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).

5. Meanwhile, beat the cream to soft peaks. Beat in the crème fraîche; refrigerate.

6. Let the tart cool on a rack until cool enough to remove from the tin. Serve warm, with crème fraîche whipped cream.

mini carrot-cardamom pies

MAKES EIGHT 4-INCH PIES

6 whole green cardamom pods

2 tablespoons unsalted butter

½ cup milk

½ cup heavy cream

1 teaspoon finely grated peeled fresh ginger

12 ounces carrots, peeled and cut into ¼-inch pieces (2½ to 3 cups)

1 cup sugar

1/8 teaspoon coarse salt

4 large eggs, lightly beaten

½ cup finely ground gingersnap cookies

1 disk Martha’s Perfect Pâte Brisée (Basics)

Freshly whipped cream, for serving

Ground cardamom, for dusting

1. Make the filling: Crush the cardamom pods with the flat side of a chef’s knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add the crushed cardamom. Cook until fragrant, about 3 minutes. Add the milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.

2. Melt the remaining tablespoon butter in a large sauté pan over medium heat. Add the carrots; cook, stirring occasionally, 2 minutes. Stir in the sugar and salt. Cover the pan; cook until the carrots are tender, about 8 minutes. Pour the steeped milk through a sieve into the pan with the carrots; discard the solids. Remove from heat; let cool slightly, about 5 minutes. Process the carrot mixture in a food processor until completely smooth; transfer to a bowl.

3. Temper the beaten eggs by whisking in up to ¾ cup carrot mixture, ¼ cup at a time, until the eggs are warm to the touch. Pour the warmed egg mixture into the remaining carrot mixture; whisk until thoroughly combined. Let cool.

4. Make the pies: Preheat the oven to 375°F. Lightly sprinkle the ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On the crumbs, roll out the pâte brisée to 1/8 inch thick, turning occasionally