Step 1

In a large saucepan, bring the water and 1/2 cup sugar to a simmer over medium heat. Stir until the sugar is dissolved and the mixture begins to thicken, about three to five minutes. Stir in the cranberries, then remove from the heat and continue to stir until the cranberries are coated.

Step 2

Use a slotted spoon to transfer the cranberries to wax paper-lined baking sheets. Let air-dry for one hour.

Step 3

Place the remaining 1/4 cup of sugar in a large bowl. Add the cranberries and toss to coat.

Step 4

Meanwhile, to make the curd, place the cranberries, sugar, orange juice and orange zest in a large saucepan. Cook over medium heat until the cranberries burst, 8 to 10 minutes, stirring occasionally. Let the curd slightly cool.

Step 5

Transfer the curd to a blender and puree until smooth. Send the mixture through a fine mesh sieve and discard the solids. Stir in the butter and egg yolks until smooth. Editor's Tip: We strain the cranberry curd after blending to remove seeds and skin, creating a smooth, silky texture. Skipping this step can lead to a grainy curd.

Step 6

Preheat the oven to 350°F. In a food processor, add the toasted pecans, oat flour, salt and sugar. Pulse until the mixture is a fine crumb. Transfer to a large bowl and stir in the melted butter. Press the mixture into the bottom and sides of a 9-inch tart pan. Bake for 13 to 15 minutes or until lightly browned. Let cool for 10 minutes.

Step 7

Pour the cranberry curd into the crust and smooth into an even layer. Bake for another 10 minutes or until the curd is set. Let cool on a wire rack until it reaches room temperature. Then, refrigerate until fully chilled, about one hour.

Step 8

Before serving, garnish the tart with the sugared cranberries.