For the Tart

Make the Pie Dough

1. Preheat the oven to 350˚F. Place hazelnuts on a baking sheet and bake in the oven for 10 minutes, until lightly toasted. Remove from heat and place in a tea towel. Let sit for 1 minute, then rub the hazelnuts through the towel to loosen the peels. Discard peels and set hazelnuts aside to cool.
2. Once cooled, use a food processor to pulse hazelnuts until they reach the consistency of breadcrumbs.
3. In a large mixing bowl, mix together the ground hazelnuts, flour, sugar and salt until fully combined.
4. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea. To save time, you can also pulse the flour mixture with the butter in a food processor!
5. Pour in the water and the vanilla extract. Stir until the dough clumps together.
6. Move the dough to a floured surface and fold the dough into itself until the flour is incorporated and can be formed into a ball. Due to the hazelnuts, this dough tends to be on a little on the wet side. If it is too sticky, add some more flour to the surface or your hands and sprinkle the dough as needed.
7. Pat the dough ball down into a disc, about 1/2 inch thick. Wrap in plastic and chill in the fridge for 15 minutes.
8. Remove the disc from the fridge. Cut a piece that is about 1/4 of the dough, wrap in plastic, and place back in the fridge to chill. This will be for garnishing the top of the tart if desired. The remaining dough will be the actual tart crust. Roll the dough out into a 12-inch circle. Place in an 11-inch tart pan with a removable bottom, trim off the overhang, and prick the bottom with a fork several times. Put the dough back in the fridge to chill for 10 minutes.
9. Remove the dough from the fridge. Gently brush the top of the edging with the egg wash. Line with parchment paper and fill with baking beans. Bake in the preheated oven for 25-30 minutes, until puffed, golden, and mostly cooked through (just a touch underdone).
10. Remove from heat. Once cool enough to handle, remove the pie beans and parchment paper. Let the crust cool completely.

Make The Filling

1. In a large sauce pan over medium heat, stir together cranberries, sugar, orange juice, orange zest, ground ginger, and ground cinnamon. Cook at a simmer, stirring occasionally, until cranberries have softened and popped, around 10 minutes.
2. Use an immersion blender or transfer to a stand blender* and blend until smooth. Strain the mixture through a medium mesh sieve into a large mixing bowl, pressing the liquid through the sieve with a silicone spatula to get as much as possible. Wipe the sauce pan clean and set aside.
3. Once strained, whisk the butter in the warm mixture until completely combined.
4. In a medium mixing bowl, whisk together the eggs and egg yolks. Temper the eggs by slowly whisking in 1 cup of the warm cranberry mixture. Once combined, whisk the tempered eggs into cranberry mixture until smooth.
5. Tip the cranberry mixture back into the sauce pan. Cook on low heat, stirring frequently, until somewhat thickened and just barely bubbling (about 7-8 minutes). Remove from heat and let cool to room temperature (about 10-15 minutes).

Assemble the Tart

1. Pour the cooled cranberry curd filling into the cooled, cooked pie crust, smoothing the top with a silicone spatula. Bake in the preheated oven for 10 minutes, until filling is set (it'll have a slight jiggle).
2. Remove from heat and let cool completely. Remove from the tart pan. Garnish as desired with crust cut outs and sugared cranberries (directions below), fresh rosemary sprigs, and a sprinkle of white sugar and gold sanding sugar.

For the Garnishes

Make Crust Cut Outs (Optional)

1. Remove the remaining piece of dough from the fridge, and roll out into a circle about the same thickness as your pie crust.
2. Prepare a baking sheet with a silpat or parchment paper. Using a lattice cutter, stencils, cut outs, etc. make dough cut outs to decorate the top of the tart as desired. Place on the prepared baking sheet. When done, put into fridge to chill for 10 minutes.
3. Brush each cut out with the egg wash, place in the oven, and bake for 15-20 minutes until puffy and golden brown. Remove from heat and let cool completely on a wire rack.

Make Sugared Cranberries (Optional)

1. Prepare a baking sheet with parchment paper. In a large sauce pan, whisk together sugar and water. Bring to a boil, and reduce to a simmer for 5 minutes, stirring occasionally.
2. Stir in cranberries and coat in the syrup. Simmer for 2 minutes, remove from heat, and let rest for 10 minutes.
3. Using a slotted spoon, remove cranberries to the prepared baking sheet. Let them dry out for 1 hour.
4. Working in batches, toss the cranberries in the cup of sugar reserved for dusting until coated (I rolled them in the sugar on a baking sheet). Place in an air tight container and keep in the refrigerator until ready to use.