Make the crust: Heat oven to 325 degrees. Roast hazelnuts for 10 to 15 minutes until skins darken and crack. Rub off skins and let cool.

In a food processor, grind nuts with half the rice flour until it resembles coarse cornmeal. Add remaining rice flour and salt; pulse briefly.

Cream sugar and butter in a mixing bowl for a minute until pale and thick. Add nut mixture; combine until dough forms. Add butter or cold water if crumbly.

Press dough into a 10-inch tart pan. Use half for sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes.

Heat oven to 350 degrees. Bake tart shell for 15 minutes until lightly brown. Cool.

For cranberry curd: In a saucepan over medium heat, put cranberries, sugar, and orange juice/peel. Simmer until cranberries pop, about 10 minutes. Press mixture through a sieve or puree.

Beat eggs and yolks in a bowl. Slowly whisk a cup of warm cranberry mixture into the eggs, then combine. Heat in the pot until thickened, about 10 minutes. Cool to room temperature.

Pour cooled cranberry curd into the cooled tart shell. Bake at 350 degrees for 10 minutes to set. Cool on a rack.