Finely grate <quantity>30<unit>g</unit></quantity> of parmesan cheese

Add <quantity>200<unit>g</unit></quantity> of all-purpose flour, the grated parmesan, and <quantity>½<unit>tsp</unit></quantity> of dried thyme to a food processor

Add a pinch of salt and black pepper to taste

Pulse to combine

Add <quantity>100<unit>g</unit></quantity> of butter and process until thoroughly combined and resembling a sandy texture

Add <quantity>50<unit>ml</unit></quantity> of water while processing, ½ tbsp at a time, just until the mixture comes together in a ball. If necessary, add more water, 1 tsp at a time. Be careful not to over wet the dough

Wrap the dough in cling film and gently press into a disk shape. Place it in the refrigerator for at least 15m to firm up slightly

Roughly cut <quantity>200<unit>g</unit></quantity> of sliced smoked bacon

Roughly cut <quantity>200<unit>g</unit></quantity> of brie cheese

Add the bacon to a pan over medium-high heat and cook until golden and crispy. Reserve

Remove the dough from the refrigerator and roll it out on a floured surface until <quantity>2<unit>mm</unit></quantity> thick and large enough to cover the bottom and sides of a medium tart mold

Transfer the dough to the tart mold, with the help of the rolling pin, and carefully press it against the mold sides

Trim off the excess overhanging dough and poke it with a fork

Place it in the refrigerator for 30m to chill

Add <quantity>2½<unit>cups</unit></quantity> of cranberries and <quantity>½<unit>cup</unit></quantity> of light brown sugar to a pot

Add the zest and the juice of <quantity>1</quantity> large orange

Add <quantity>50<unit>ml</unit></quantity> of tawny port wine and a pinch of salt

Turn on the heat to medium and cook for 8-10m. Stir occasionally until the cranberries are tender and starting to break down

Remove the sauce from the pan. The cranberry sauce is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>150<unit>g</unit></quantity> of crème fraîche, <quantity>2</quantity> eggs, and salt to taste to a container. Whisk to combine and reserve

Remove the tart mold from the refrigerator and line it with parchment paper. Fill it with pie weights or dried beans

Parbake the tart for 15 minutes until it sets without browning

Remove the weights and parchment paper

Beat <quantity>1</quantity> egg with <quantity>1<unit>tbsp</unit></quantity> of water and brush it over the dough

Return the tart to the oven and bake for 5m until light golden brown and with a dry texture. The savory shortcrust pastry is ready

Spread a portion of the Cranberry Sauce over the Savory Shortcrust Pastry and top it with the bacon

Add the brie and cover with the crème fraîche and egg mixture

Bake for 20-25m until bubbly and golden. The bacon & cranberry tart is ready

Gather your friends and enjoy!