Cranberry-Fig Quinoa Tart

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1/2 cup quinoa flour

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

4 ounces cold unsalted butter, cut into 1/2-inch pieces

4 ounces cold cream cheese, cut into 1/2-inch pieces

1/2 cup ice water

5 ounces Calimyrna figs, stems removed and halved (about 12 figs)

2 cups frozen cranberries (8 oz.)

1 3/4 cups full-bodied red wine, such as Zinfandel

3/4 cup light-brown sugar

2 teaspoons red-wine vinegar

1 large egg, lightly beaten

Granulated sugar, for sprinkling

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