• Heat oven to 350ºF (176ºC) with rack set in middle position.

Crust

• Whisk together flour, sugar, rosemary, and salt in a medium bowl. Using a spatula or wooden spoon, mix oil and 1 tablespoon water into flour until combined and mixture looks slightly crumbly. If it still very dry and crumbly, mix in ½ tablespoon water.
• Crumble three quarters of dough into bottom of a 9-inch tart pan with removable bottom. Press dough into an even thickness lining bottom of pan. Crumble and scatter remaining dough around edge of pan; firmly press dough up and into edge into an even thickness.
• Bake crust, on a rimmed baking sheet, until deep golden brown and firm to touch, 30–35 minutes, rotating halfway through. Transfer sheet to a wire rack and let crust cool completely.

Cranberry Curd

• Zest one orange and juice all three oranges. Combine cranberries, ¾ cup orange juice, 1 teaspoon grated zest, and peppercorns in a saucepan over medium-high heat. Cook, stirring occasionally, until cranberries burst and mixture becomes thick and jammy, about 10 minutes.
• Transfer cranberry mixture to a food processor and purée.
• Strain cranberry mixture through a fine-mesh sieve back into saucepan; press on solids using a wooden spoon or rubber spatula to extract purée. Discard solids. Stir honey, butter and salt into saucepan with purée. 
• Cook mixture over medium heat until butter is melted and mixture registers 130ºF (54ºC) on an instant-read thermometer, about 5 minutes.
• Whisk together eggs and egg yolks in a large bowl. Very gradually whisk cranberry mixture into egg mixture; transfer mixture back to saucepan over low heat and cook, whisking constantly, until mixture is thickened, coats back of a spoon, and registers 170ºF (77ºC) on an instant-read thermometer, about 8 minutes.
• Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled, at least 4 hours (or up to 4 days).
• Heat oven to 350ºF (176ºC) with rack set in middle position. Spread cooled curd into cooled crust and smooth. Bake tart until filling is set; 12–15 minutes.
• Transfer tart to a wire rack to cool completely. Remove tart from pan by placing on an inverted cup and pressing pan edges down. Set tart on a flat surface, then slide a thin metal spatula between tart and pan bottom; carefully slide tart onto a serving platter. Garnish with desired toppings and serve.