Cranberry Curd Tart

Preheat oven to 400°.
Butter sides and bottom of 9-inch tart pan.
On pastry cloth and with pastry sleeve on rolling pin, roll dough to a circle about ⅕ thick and about 3 inches larger than the tart pan. Dust dough with flour as often as needed to prevent sticking.
Place dough in tart pan. Spread across bottom of pan and push into fluted sides. Run rolling pin across to of pan to cut off excess dough. With fingers, shape pastry so that it forms an edge about ⅛ to ¼ inch above rim. Push edge outward slightly to form a tiny lip that rests on the edge of the rim but does not lap over it.
Prick bottom of shell well and freeze for at least 10 minutes.
Bake until shell is light brown, approximately 15 minutes.
Cool completely before filling.

Put cranberries, sugar, orange juice, and orange peel in saucepan. Bring to a simmer. Cook until cranberries have popped and softened, about 10 minutes.
Purée mixture with immersion blender, in food processor, or in blender.
Whisk butter into warm liquid.
Put eggs and yolks into a bowl. Beat lightly. Slowly whisk a cup of the warm cranberry liquid into the eggs to temper them, then combine both and whisk them together.
Return mixture to pot. Cook over low heat until nearly bubbling and thickened, approximately 10 minutes.
Cool to room temperature. If preparing curd ahead of time, press plastic wrap on top of curd and refrigerate for up to 1 day.

Preheat oven to 350°.
Fill shell with curd. Smooth top with spatula. Bake for 10 minutes to set curd. Cook on rack.
Store at room temperature for up to 2 days.
When serving, thin slices (approximately ¼ inch) seem to highlight the different flavors and textures the best.

Adapted from Cranberry Curd Tart, David Tanis, New York Times.