Preheat your oven to 350°F (175°C).

To make the crust, in a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together. Flatten it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press it into the bottom and sides of the pan. Trim any excess dough.

Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for an additional 10 minutes until golden. Let cool.

For the cranberry curd, combine the cranberries and sugar in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.

Pass the cranberry mixture through a fine mesh sieve into a bowl, pressing to get all the juice and pulp. Discard solids.

In a mixing bowl, whisk together the eggs, melted butter, salt, lemon juice, and lemon zest. Gradually stir in the cranberry puree until well combined.

Pour the cranberry curd into the cooled tart crust. Bake for 20 minutes, or until the curd is set but slightly wobbly in the center.

Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving for best flavor and texture.

This tart can be made a day in advance and stored in the refrigerator until ready to serve.

Garnish with whipped cream or fresh cranberries for added decoration when serving.