To make tart shell, combine flours, granulated sugar and salt in medium bowl. Stir in lemon zest.

With pastry blender, cut in butter until mixture is fine and sandy.

Add water and knead with hands until flour is absorbed and dough holds together.

Form dough into disc, wrap in plastic wrap and refrigerate 30 minutes or up to 1 day. Let dough soften slightly before rolling.

Preheat oven to 350 degrees F.

Place dough between 2 sheets parchment paper. Roll out dough to 12-inch round and 1/8-inch thick.

Transfer dough to ½-inch tart pan with removable bottom and crimp edges. Prick entire shell with fork.

Bake tart shell 25 minutes until shell is golden around edges. Let cool on wire rack 10 minutes.

To make filling, combine butter, sugar, flour and salt in small bowl. Set aside.

Wash cranberries and add to medium saucepan on medium heat along with orange juice, peel and cinnamon stick. Cook 10 minutes or until cranberries have softened and lost their juices. Strain mixture and return juices back to saucepan.

Add previously made flour mixture to cranberry juice. Stir to combine. Simmer for a few minutes to thicken.

To medium bowl, add egg yolks and 1 Tbsp. hot cranberry mixture. Whisk to temper. Add rest of cranberry mixture to yolks and whisk to combine.

Pour tart filling into tart shell. Bake 25 to 30 minutes, until cranberry filling is firm but still jiggles in center.

Cool in pan on rack 30 minutes. Remove tart from pan, then refrigerate at least 2 hours.