See the recipe for brown sugar pecan pie crust and press it into a 10-inch tart pan. Follow the instructions to freeze it before baking then set it aside while you make the cranberry curd.

Place the cranberries, sugar, orange zest and orange juice in a medium saucepan. Cook over medium heat for about 10 to12 minutes until the cranberries get very soft.

Set a strainer over a large bowl and pour the cranberry mixture into a strainer. Use a spatula or wooden spoon to mash the mixture down and get all the liquid/puree to drain into the bowl. Discard the seedy pulp and return the strained cranberry puree to the saucepan. Stir the butter into the cranberry puree. 

In a separate bowl, whisk together the eggs and egg yolks. While whisking the eggs, slowly drizzle 1 cup of the warm cranberry liquid into the eggs. This will temper the eggs so you don’t end up with scrambled eggs. Now pour the tempered eggs into the saucepan with the rest of the cranberry puree. Cook over medium-low heat until the mixture is thick and coats the back of a spoon (about 8-10 minutes). 

Strain the cranberry curd through a strainer (this is helpful in case some of the eggs cooked too fast and made scrambled eggs in the curd). Set aside to cool down to room temperature. 

Preheat the oven to 350°F while the curd cools down. 

Pour the cooled cranberry curd into the pre-baked tart shell and bake for 10 minutes. Set on a wire rack to cool completely. 

Whisk the egg whites, sugar and cream of tartar in a heatproof bowl.

Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is warm and the sugar has dissolved. Continue whisking until the mixture reaches 160°F, about 5 to 7 minutes. 

Remove the bowl from the saucepan and use a hand mixer (or transfer the mixture to a stand mixer) and beat the whites on high speed until stiff peaks form. 

Spoon or pipe the meringue on the top of the tart. Use a kitchen torch or place the tart under the broiler for 1 to 2 minutes to brown the top of the meringue