Cranberry Curd Tart

Directions

1. To make sugared cranberries, in a large saucepan, bring water and 1/2 cup sugar to a simmer over medium heat; stir until sugar is dissolved and mixture begins to thicken, 3-5 minutes. Stir in cranberries; remove from heat and continue to stir until cranberries are coated. Use a slotted spoon to transfer cranberries to wax-paper lined baking sheets. Let air dry 1 hour. Place remaining 1/4 cup sugar in a large bowl. Add cranberries; toss to coat.
2. Meanwhile, to make the curd, place cranberries, sugar, orange juice and orange zest in a large saucepan. Cook over medium heat until cranberries burst, 8-10 minutes, stirring occasionally. Let slightly cool. Transfer to a blender; puree until smooth. Send mixture through a fine mesh sieve; discard solids. Stir in butter and egg yolks until smooth.
3. Preheat oven to 350°. In a food processor, add toasted pecans, oats, salt and sugar; pulse until mixture is a fine crumb. Transfer to a large bowl; stir in melted butter. Press mixture into the bottom and sides of a 9-in. tart pan. Bake 13-15 minutes or until lightly browned. Let cool 10 minutes.
4. Pour cranberry curd into the tart; smooth into an even layer. Bake another 10 minutes or until curd is set. Let cool on wire rack to room temperature. Refrigerate until fully chilled, about 1 hour. Before serving garnish with sugared cranberries.