Place the flour, powdered sugar, and salt in a food processor. Pulse a few times to combine.

Add the butter, cut into pieces. Pulse until butter it roughly cut into the dough.

Whisk the yolk and add it to the food processor. Pulse several times or until a dough just forms.

Turn the dough onto the counter and knead a few times to better incorporate the butter.

Shape the dough into a disk and place in between two sheets of parchment or waxed paper.

Roll the dough to 1/8 inch thickness.

Spray a pie pan with cooking spray.

Lift the pie pastry into the pie pan and press into the bottom and sides. Trim the dough 1/3 of the way from the top of the pan. Prick the bottom of the taart shell with a fork.

Freeze the pastry in the pie pan for 30 minutes.

Preheat the oven to 400 degrees.

Line the crust with parchment paper and add dried beans, rice, or pie weights. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 10 minutes. Cool crust completely.

Lower the oven temperature to 300 degrees.

Spread the jam over the bottom of the crust.

Place the egg whites in a bowl. Beat on medium speed until they begin to turn opaque. Add in the salt and sugar and beat on medium low speed, increasing the speed slowly until it is on high. Beat until semi-firm peaks form. You don't want them soft but you don't want them super stiff either.

Add the cranberries and orange zest if desired to the meringue and gently fold in with a spatula.

Spread meringue into the pie pan add a few nice swirls on top.

Bake for 1 hour. Remove and cool completely. Store in a refrigerator for up to 2 days.