• 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.

For the Cranberry Curd

• 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.
• Remove the pan from heat. Using an immersion blender thoroughly blend the cranberry mixture ( or transfer to a tradition blender and thoroughly blend).
• Strain the cranberry mixture through a fine mesh strainer and return the liquid to the sauce pan. Heat the mixture over medium heat until warm, about 5 minutes.
• In a medium bowl whisk together the eggs and egg yolks. Add 1/4 cup of the warm cranberry mixture to the eggs and whisk to thoroughly combine.
• Add the egg mixture to the pan and whisk to thoroughly combine. Cook for 3-4 minutes or until the mixture has thickened. Stir in the butter until it has melted and everything is thoroughly combined.

To assemble the tart

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