Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss the pear slices with 2 tablespoons of the sugar, cinnamon, ginger, and melted butter. Spread them on the baking sheet and roast for 15 minutes until slightly softened.
Step 3: While pears roast, roll out your pastry dough and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork.
Step 4: In a small bowl, toss the fresh cranberries with the remaining sugar and orange zest.
Step 5: Arrange the roasted pear slices in a circular pattern inside the tart shell, then fill the gaps with the sugared cranberries.
Step 6: Brush the edges of the pastry with the egg wash and sprinkle the entire tart with turbinado sugar for crunch.
Step 7: Bake the tart for 30-35 minutes, or until the pastry is golden brown and the cranberry juices are bubbling.
Step 8: Allow the tart to cool in the pan for at least 20 minutes before removing and serving warm or at room temperature.