Grease a 9-inch tart pan with a removable base and line the bottom with parchment paper.

In a food processor, combine flour, sugar, salt, orange zest, egg yolk, and cold, cubed butter.

Process until the mixture clumps together. Slowly add cold water while the processor is running until the dough forms.

Shape the dough into a 6-inch disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough to 1/8-inch thickness and press it into the tart pan. Trim excess dough. Freeze the crust for at least 30 minutes.

Preheat the oven to 350°F. Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake for 15 minutes, remove the weights and parchment, then bake for another 15 minutes until edges are golden brown. Let it cool.

In a saucepan, combine cranberries, orange zest, orange juice, water, and sugar. Cook over medium heat until cranberries pop and soften (about 10 minutes).

Use an immersion blender or a regular blender to puree the cranberry mixture. Strain through a fine mesh sieve into a bowl to remove any solids.

In a small bowl, whisk eggs and yolks, then temper with 1/3 cup of hot cranberry mixture. Add eggs to the cranberry mixture in the saucepan.

Cook for 10 minutes, stirring constantly until it starts to bubble. Remove from heat and stir in butter and salt.

Pour the cranberry curd into the cooled tart crust. Bake at 350°F for 10 minutes to set the curd.

Let the tart cool for 30 minutes at room temperature, then cover it with plastic wrap and refrigerate for at least 3 hours until it is fully set.

Garnish with cranberries, sugared cranberries, rosemary, and/or orange zest strips if desired. Serve chilled.