Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the flour, softened butter, powdered sugar, egg yolk, vanilla extract, and cold water. Mix until the dough forms.

Roll out the dough on a floured surface until it's about ¼ inch thick. Press it into the tart pan, trimming any excess dough from the edges. Prick the bottom with a fork to prevent bubbling.

Bake the crust for 15 minutes until lightly golden. Remove from the oven and let it cool slightly.

In a saucepan, combine the cranberries, sugar, lemon juice, and salt. Cook over medium heat until the cranberries begin to pop and soften.

In a separate bowl, whisk together cornstarch and eggs, then add to the cranberry mixture. Stir until combined, and remove from heat.

Pour the cranberry filling into the baked crust, spreading it evenly.

Bake the tart for an additional 15 minutes, or until the filling is set.

Remove from the oven and allow to cool for at least 30 minutes before serving.

This tart can be served warm or chilled. It pairs well with whipped cream or a scoop of vanilla ice cream, and you can sprinkle some crushed nuts on top for added flavor before serving.