Indulge with Ming Tsai's mouth-watering cranberry tart.
For the Pie Dough:
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.
Meanwhile, mix all the cranberry filling ingredients together to make the filling.
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.