Crust: Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Add egg yolk and vanilla; pulse until dough clumps.

Form dough into a disc, wrap, and chill for 30 minutes. Roll out to 12 inches and press into a 9-inch tart pan. Freeze for 20 minutes.

Preheat oven to 375°F (190°C). Blind bake crust with weights for 15 minutes. Remove weights and bake for 10-15 more minutes until golden. Cool completely.

Curd: Simmer cranberries, sugar, lemon juice, and zest until berries pop (10-12 mins). Puree in a blender until smooth.

Whisk eggs and yolks in a bowl. Temper by slowly whisking in half the hot puree. Return mixture to saucepan.

Cook over medium-low heat, stirring constantly, until thickened (170°F). Do not boil.

Immediately strain through a fine-mesh sieve. Whisk in butter pieces until melted.

Pour curd into cooled crust. Cool to room temp, then chill in fridge for at least 4 hours to set.

Garnish with sugared cranberries and rosemary before serving.