Combine cranberries, 1/2 cup sugar, 1/4 cup water, and 1/8 teaspoon salt in a medium saucepan.Bake 15 minutes or until lightly browned.

Line bottom of dough with foil arrange pie weights on foil.

Pierce bottom and sides of dough lightly with a fork freeze 10 minutes. Press dough into bottom and up sides of pan fold excess crust back in and press. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Unwrap dough place between 2 sheets of plastic wrap.Gently draw flour mixture into butter mixture until moist clumps form. Combine 1/4 cup boiling water and melted butter in a bowl. Combine first 4 ingredients in a bowl cut in shortening with a pastry blender until mixture resembles coarse meal. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Continue to repeat around edge of tart to create wreath shape. Repeat, starting at the same point but angled toward center of tart.Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip.Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved.(Tart can be made ahead to this point and refrigerated up to 2 days.) Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. Strain through sieve (to remove any bits of cooked egg) into tart crust. Add egg mixture back to pan cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture.Return mixture to pan stir in sugar and cook over medium-high heat, stirring, until dissolved. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid) discard solids. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan.Bake until crust is golden brown, 20 to 25 minutes. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Place crackers in the bowl of a food processor and process until finely ground.

Martha stewart cranberry curd tart