Cranberries are for more than just sauce with your Thanksgiving dinner. Make this tart to incorporate the popular berry into your dessert as well.
Combine the strawberries, 1 cup of water, and the sugar in a medium pot set over low heat and gently cook until all the juices from the strawberries are released, approximately 15 minutes
Using a fine-mesh strainer, strain the liquid into a clean pot and discard the solid. Heat the liquid from the strawberries and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat.
Transfer to a mixing bowl and add the cranberries while the liquid is still hot. Cover and refrigerate overnight or a minimum of 8 hours.
Preheat the oven to 325 degrees. Using a stand mixer fitted with the paddle attachment combine the flour, sugar, and salt and mix well. Slowly add the butter and mix until pea-size lumps form. Add the shortening and mix until coarse grains form. Add the water and vinegar and mix until the dough is smooth and uniform.
Form dough into a ball and wrap in plastic wrap and refrigerate for at 30 minutes before rolling out.
Roll out the dough on a lightly floured surface to 1/8-inch thick . Place dough into a 9-inch tart pan and trim any excess dough around the sides with a paring knife. Line the tart with parchment paper and dried beans or pastry weights and bake for 20 to 25 minutes or until golden brown and completely cooked through and let cool.
Remove the compote from refrigerator, add the orange zest, and mix until well combined. Fill the tart shell with the compote and cover the compote evenly with granola. Bake for 15 minutes until tart is warm and granola is crisp.