Preheat oven to 450 degrees.
Roll out pastry to about 10" diameter. Fold pastry in half, then fold it again in half, so it's shaped like a wedge. Arrange pastry into one quarter of the tart pan and fold it out so that it covers the pan. Press the pastry into the corners and along the ridged edge so that the pastry conforms to the curves. Using your rolling pin to trim the excess crust by rolling over the edges of the tart pan. Discard the remnants. Refrigerate pastry until ready to assemble tart.
In a heavy saucepan combine the apples, white sugar, brown sugar, cinnamon, nutmeg, lemon zest and lemon juice. Turn the heat to low and cook for 15-20 minutes (stirring occasionally) until the apples are tender when poked with a fork, but still hold their shape. Don't overcook, otherwise apples will fall apart. Remove from heat and transfer apples to a small bowl to cool.
To make the streusel topping add the flour, sugar, brown sugar, butter and cinnamon to a small bowl. Work the mixture with your fingers until it resembles wet sand. Add chopped walnuts, toss to combine. Set aside.
Remove tart pan from refrigerator. Cut a piece of parchment paper and lay it over a large baking sheet. Set the tart pan on top of the parchment paper. Spread the cranberry sauce evenly over the bottom of the tart pan.
Drain excess juices from the apples. Arrange apples in concentric circles on top of the cranberry sauce.
Sprinkle the streusel topping over the apples. Bake for 15-20 minutes until crust is golden brown and streusel has crisped. Cool to room temperature. Serve.