Cranberry Tart With Hazelnut Crust

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4 cups (16 ounces) fresh whole cranberries

2/3 cups granulated sugar

2/3 cups golden syrup

zest from 1/2 unwaxed lemon

for the Hazelnut Crust:

1 cup unbleached all-purpose flour

3/4 cups nut flour/meal

1/4 cup powdered sugar

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, cut into small pieces and chilled

1-3 tablespoons cold water

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