Place 1 cup einkorn flour, 1 tablespoon sugar (if using) and 4 tablespoons butter in a mini food processor, pulse 2-3 of times until you see medium crumbs.

Add farmers cheese or ricotta, and process until dough starts to come together.

Turn the dough onto a floured work surface, and form a ball.

Pinch off about one fourth of the dough to make leaf cutouts.

Pre-heat oven to 350ºF (175ºC).

Roll the dough out to fit your tart pan.

Transfer it to the pan. Trim the edges with a knife, holding the knife parallel to the counter, add the trimmings to the small dough ball.

Poke holes in the bottom of the dough crust (this will prevent it from rising and forming bubbles). Bake for 12 minutes, or until it just starts to turn golden.

While the crust is baking, prepare leaves - roll the small dough ball out and cut out the shapes. Place them to the cookie sheet.

Bake at 350ºF for 7-10 minutes, until the edges just start turning golden.

Put 4 cups cranberries, 1 cup sugar, orange juice and peel in a saucepan over medium heat.

Simmer until cranberries have popped and softened, about 10 minutes.

Place into a blender (preferably high-powered), process and transfer liquid into a cleaned saucepan. Whisk 8 tablespoons of butter into the warm liquid.

Put 2 eggs and 2 egg yolks into a small bowl, and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together.

Return liquid to pot and cook over low heat until thickened, about 10 minutes. Let cool slightly.

Pour cooled cranberry curd into the tart shell, and smooth top with spatula.

Bake at 350ºF for 10 minutes to set curd.

Decorate with leaf cutouts.

Cool completely before slicing.