Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the flour, powdered sugar, and salt for the crust. Add the cold cubed butter, and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk and ice water, mixing until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll out the chilled dough on a floured surface to fit the tart pan. Place the dough in the tart pan, pressing it against the sides and trim any excess. Prick the bottom with a fork.

Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.

In a saucepan, combine the fresh cranberries and sugar. Cook over medium heat until the cranberries burst and soften, about 10 minutes. Remove from heat and strain through a fine-mesh sieve to extract the juice, discarding the solids.

In a mixing bowl, whisk together the eggs, softened butter, orange zest, and orange juice. Gradually stir in the cranberry juice.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes.

Pour the cranberry curd into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 2 hours until set.

Slice and serve chilled, garnished with fresh cranberries or a dusting of powdered sugar if desired.