1 3/4 cups all-purpose flour
6 Tbsp white cornmeal
1/2 cup plus 2 tsp sugar, plus more for dusting
1/2 tsp kosher salt
3/4 cup cold unsalted butter, cut into pieces, plus 2 Tbsp, sliced thinly
6 Tbsp sour cream
1/2 cup ice water plus 1/2 cup water
3 Tbsp honey
3 Tbsp fresh lemon juice
1/2 tsp ground cinnamon
8 large tart apples, peeled, cored and sliced
1 1/2 cups fresh cranberries
To make the pastry, combine the flour, cornmeal, 2 tsp sugar, and salt in a food processor. Add the 3/4 cup butter and pulse until the butter pieces are the size of small peas. In a bowl, whisk together the sour cream and 1/2 cup ice water. Drizzle over the dough and pulse for a few seconds until the dough clings together. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
In a large frying pan, warm the 1/2 cup sugar, 1/2 cup water, honey, lemon juice, and cinnamon over medium heat, stirring until the sugar dissolves. Stir in the apple slices and simmer until tender-crisp, about 3 minutes. Add the cranberries and simmer just until they start to pop, about 2 minutes. Using a slotted spoon, transfer the fruit to a bow. Boil the juices over medium-high heat until reduced slightly and spoon over the fruit.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the dough into a large rectangle about 1/4-inch thick. Transfer to a rimmed baking sheet. Mound the fruit filling onto the dough and spread an even layer, leaving a 2-inch border uncovered. Bold the border over the fruit, pleating the edges to form a broad rim. Lay the thin slices of butter over the exposed fruit, then sprinkle with sugar.
Bake until the pastry is golden brown and the fruit is bubbling and tender, about 40 minutes. Let cool slightly, then serve.
From Williams-Sonoma’s Dessert of the Day: 365 Recipes for Every Day of the Year Cookbook, p281