Preheat the oven to 375 degrees F.
For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal.
In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour.
Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes.
Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool.
For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead.
For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes.
Remove the tart from the oven an