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1
Using a vegetable peeler, remove the zest from the limes and place in the bowl of a food processor. Add 11/2 cups of sugar and pulse until the zest is finely chopped.
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2
Beat the butter and lime-sugar mixture in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the lime juice and salt and blend until smooth.
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3
Transfer the mixture to a medium saucepan and place over low heat. Cook for about 10 minutes, stirring constantly, until a candy thermometer registers 180u00b0F. Remove from the heat and transfer to a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the lime curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, until thickened.
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4
Combine the cranberries, water, and remaining 2 tablespoons of sugar in a small saucepan over low heat and cook for about 20 minutes, until the cranberries burst and the mixture thickens. Remove from the heat and let cool to room temperature.
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5
Whisk together the flours and salt in a medium bowl. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the egg and egg yolk, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated.
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6
Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each into a flat disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
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7
To assemble, spread a thin layer of cranberry compote over the bottom of each tartlet. Spoon the lime curd into the shells. Chill in the refrigerator for 30 minutes before serving.
