In a bowl, combine flour and powdered sugar. Add cold butter and rub it in with fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and 1ā2 tbsp ice water. Mix gently until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll the dough on a lightly floured surface and press into a tart pan. Trim edges and prick the base with a fork.
Line with parchment and fill with baking weights. Blind-bake for 15 minutes, remove weights, then bake uncovered for 10 minutes more. Let cool completely.
Step 2: Make the Ricotta Filling
Mix ricotta with honey, orange zest, and a pinch of salt. Spread evenly over the cooled tart shell.
Step 3: Make the Cranberry Topping
In a small saucepan, combine cranberries, sugar, orange juice, and cinnamon.
Simmer over medium heat for 8ā10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
Spoon the cranberry compote over the ricotta layer, spreading evenly.
