Indulge with Ming Tsai's mouth-watering cranberry tart.


  • Pie Dough

  • 8 oz. or 2 sticks unsalted utter, cubed and cold

  • 2 1/4 cups AP Flour

  • 2 Tbsp Sugar

  • 1 tsp. kosher salt

  • 1 tsp Rice Wine Vinegar

  • 4 oz. Ice water

  • Cranberry Filling

  • 16 ounces fresh, frozen Ocean Spray cranberries

  • 1 cup finely crumbled palm sugar, done with a knife

  • 2 tablespoons unsalted butter

  • Pinch kosher salt

  • 2 tablespoons flour

  • 1 tablespoon orange juice

  • 1 teaspoon orange zest, plus more for garnish

  • 1/2 teaspoon ground ginger

  • egg wash

  • 3 tablespoons coarsely crumbled palm sugar

  • hemp ice cream, for serving


  • For the Pie Dough:

  • 1.

    In a stand mixer fitted with a paddle, combine flour, sugar and salt. Add butter gradually (cutting it in) and when mixture looks crumbly, add rice vinegar. Add water until mixture just comes together with a few crumbs still on bottom of bowl. Make sure mixture is not too wet. Turn out onto a work surface and bring together into a square. Wrap tightly in plastic wrap and store in fridge until well chilled, about 2 hours.

  • 2.

    Meanwhile, mix all the cranberry filling ingredients together to make the filling.

  • 3.

    Remove pie dough from fridge, unwrap, cut in half, and roll dough out to a 16" by 16" round 1/8" thin. Roll dough onto a rolling pin and then onto a parchment-lined sheetpan. Fill the center with full amount of cranberry filling in a single layer. Fold outer edges of dough into the center. Brush with egg wash and sprinkle with crumbled palm sugar.. Bake at 325 convection until golden brown (about 30-40 min.) 350 degrees standard, 40-50 min. Allow to cool on pan, then remove to rack to finish cooling. Cut in slices, garnish with orange zest, and serve with hemp ice cream.

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