Cranberry-Orange Shortbread Tart

Preheat the oven to 325 degrees. Spray a 14-by-4 ½-inch tart pan with a removable bottom (or a 9-inch diameter round tart pan) with nonstick cooking spray. Pulse the flour, salt, and butter together in a food processor until you have pea-sized crumbles. Pulse in the sugar until the dough comes together but is still crumbly. Use your fingers to press the dough into the bottom and sides of the prepared pan. Use a fork to poke several holes in the bottom of the crust. Bake on the top shelf for 30 minutes. Remove from the oven and cool completely. 

In a medium saucepan, stir together the cranberries, orange zest and juice, and sugar. Cook over medium heat for about 15 minutes, until the cranberries barely begin to pop. Remove from the heat and cool completely, at least 1 hour, or refrigerate up to a day ahead. 

Spread the crust with the marmalade. Using a slotted spoon, pile the cranberries on top of the marmalade, filling the crust. Garnish with more orange zest.