Preparation Steps

• For the crust: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
• In a medium bowl, combine the fresh cranberries, granulated sugar, and orange zest. Stir to coat the cranberries evenly.
• Spread the cranberry mixture evenly over the bottom of the tart crust. Dot the top with pieces of brie cheese and sprinkle with chopped rosemary.
• Bake for 25-30 minutes, or until the crust is golden brown and the brie is melted and bubbly. Let the tart cool for at least 10 minutes before serving.