Cranberry Curd Tart

For the Crust

Place flour, powdered sugar, and salt in a food processor and pulse to combine. Add the cubed butter and pulse 4-5 times until it forms a coarse meal. Add the egg yolk and water 1 tablespoon at a time, pulsing after each addition.

Remove the dough and form into a disc, about 1 inch thick, without kneading. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Place the dough between two pieces of parchment paper (or on a lightly floured surface) and roll into a 12 inch circle. Transfer the dough into a 9 inch tart pan, press the dough into the sides and trim the excess crust. Using a fork prick the bottom of the crust and freeze for 30 minutes.

Preheat the oven to 350 degrees. Line the tart dough with parchment paper and weigh down with pie weights or dried beans. Bake for 30 minutes. Remove from the oven and allow to cool completely before removing the parchment paper and pie weights.

Combine cranberries, sugar, orange zest, juice and water in a saucepan. Over medium heat bring to a simmer and cook for 10 minutes, or until cranberries have popped and softened.

Pour the cranberry curd into the cooled tart shell. Refrigerate for at least 3 hours or until set. Garnish and serve as desired.