• Make a gluten-free tart crust first.

  Combine fresh cranberries, sugar, orange zest, orange juice, lemon juice, and a pinch of salt in a medium saucepan over medium heat. Cook until the cranberries burst and soften.

  Transfer the mixture to the high-speed blender and blend until smooth, or use a food mill if you have one. Strain the curd through a fine mesh sieve to remove cranberry skins with a spoon or spatula. It is a labor of love, and it takes a while.

  Return the smooth mixture to the saucepan and stir in whole eggs, egg yolks, and butter.Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (around 10 minutes). Do not let it boil.

  Strain the curd one more time for ultimate smoothness and allow it to cool to room temperature.

  Pour the cooled cranberry curd into the cooled tart crust. Spread evenly with a rubber spatula.

  The tart should be chilled in the refrigerator for at least 2–3 hours or until the curd is set.

  For a festive touch, top the tart with sugared cranberries, fresh rosemary sprigs, or a dollop of whipped cream.

  Slice and serve chilled.

Crust

• Prepare Your Ingredients: Measure your gluten-free flour blend, cold butter (cut into small cubes), xanthan gum, coconut sugar (for sweet pies), egg, apple cider vinegar, and ice water. Chill the butter and ice water for the best results.

  Combine Dry Ingredients: Add the gluten-free flour blend, xanthan gum, a pinch of salt, and coconut sugar to the food processor if using. Pulse a few times to combine the dry ingredients evenly.

  Add Cold Butter: Add the cold butter cubes to the food processor. Pulse in short bursts (5–7 times) until the mixture resembles coarse crumbs. The butter should be evenly distributed, with small pea-sized pieces remaining for a flaky texture. Do not overmix the butter, or you won't have a flaky crust!

  Incorporating Other Ingredients:

  Next, add apple cider vinegar over top (this helps with flakiness) and egg. Put the lid back on, start the food processor, and immediately start to drizzle in ice-cold water. Add water slowly and just enough so that the dough starts to stick together when pinched. It looks floury and shaggy. Avoid over-mixing to keep the crust tender.

  Form and Chill the Dough: Transfer the dough to a medium bowl or wooden board and use your hands to form it into a ball. It may appear slightly crumbly, but it should come together when pressed.

  Roll Out the Dough: Divide the dough into one or two discs (depending on your recipe). Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up the dough. Roll the chilled dough between two sheets of parchment paper to prevent sticking. If cracks form, press the dough back together gently.

  Assemble and BakeTransfer the dough to your pie pan or tart pan, press it into place, and trim the edges.

  For Blind BakingAdd your desired filling and bake as directed in your recipe. Line the crust with parchment paper, fill it with pie weights or beans (cover the pie with parchment paper and put the beans in it), and bake at 350°F for about 15 minutes. Remove the weights, then bake for 5–10 minutes.