Preheat the oven to 350 degrees. Cream the softened butter and the sugar in a mixing bowl and add the almond flour and salt. Mix with a silicone spatula until the dough comes together. It should want to stick to itself when you press it together. If it's too crumbly, you can add a little more butter (1 tablespoon) or a couple teaspoons of cold water.

Press the dough into a 10-11 inch tart pan. Try to make as even of a layer as possible. Prick the bottom with a fork about 4 times. Then pop it in the freezer for 30 minutes. At this point, you can keep it in the freezer for a few days, if making ahead.

When the crust comes out of the freezer, bake it for about 10-15 minutes, until the crust is a light golden brown. While the crust is baking and cooling, we can make the Cranberry Curd.

Over medium heat, bring the cranberries, sugar, orange juice and peels up to a simmer. Let this simmer for about 3-5 minutes, until the cranberries have popped and begin to soften.

While you're waiting for that, cube the stick of butter and set aside.

Pour the cranberry mixture into a blender and puree until smooth.

Then, push the pureed cranberry mixture through a fine mesh strainer into a mixing bowl. Set aside.

In a separate bowl, lightly beat the eggs and egg yolks. To temper the egg, whisk a couple tablespoons of the hot cranberry puree into the eggs. Mix well to incorporate and temper the eggs.

Whisk in a couple more tablespoons of the hot cranberry puree to the eggs, then whisk the tempered eggs into the bowl with the rest of the cranberry puree. Whisk until smooth.

Wash out the saucepan we cooked the cranberries and sugar in. Then, over low heat, pour the cranberry/egg mixture into the saucepan. As soon as you see the first bubbles beginning to form, stir in the softened butter and a pinch of Kosher salt. When the butter is melted, turn off the heat. Pour the mixture into an 8-cup measuring cup or batter bowl and let cool to room temperature.

Place the baked cooled tart shell on a sheet tray for easier maneuvering. When the cranberry curd is cooled to room temperature, pour the curd into the baked and cooled tart shell.

Use a silicone spatula to scrape out every last bit of curd from the bowl and smooth the top of the curd in the shell if needed.

Bake the tart in the 350 degree oven for 10 minutes, just to set the curd. Cool the tart, in the pan, on a wire cooling rack until completely cool.

If you use a tart pan with the removable sides, carefully place the tart centered over a short cup or bowl, to let the side ring lower and separate from the bottom. Then carefully run a long, thin knife between the bottom of the tart and the bottom of the pan, and very carefully slide the tart onto a serving plate or cake stand.

Use a sharp, thin knife to slice and serve