Combine first 5 ingredients in a large saucepan. Stir in diced apple and cranberries; bring to a boil. Reduce heat, and simmer 15 minutes or until cranberries pop; stir occasionally.
Remove from heat; cool.
Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended; set aside.
Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice water mixture; mix with a fork until flour mixture is moist. Gently press two-thirds of flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Repeat procedure with remaining flour mixture.
Roll larger portion of dough, still covered, into an 11-inch circle.
Roll smaller portion of dough, still covered, into a 9-inch circle. Chill both portions of dough 10 minutes or until plastic can be easily removed. Working with larger portion of dough, remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch round removable-bottom tart pan coated with cooking spray.
Remove bottom sheet of plastic. Fold edges of pastry under; press up sides of pan. Spoon cranberry mixture into crust; set aside.
Working with the smaller portion of dough, remove top sheet of plastic.
Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over cranberry mixture. Seal dough strips to edge of crust.
Place tart on a baking sheet.
Bake at 425 for 40 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.
