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Special equipment needed: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom and pie weights or raw rice.
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Prepare the dough:
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Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into the flour mixture until well combined.
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Gently knead mixture in the bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour.
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Cook's note: Dough can be chilled up to 2 days. Makes enough dough for one 10-11 inch tart.
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Make shell:
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Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into the tart pan. Trim the edge of the dough, leaving a 1/2-inch overhang, then fold the overhang inward and press against the side of the pan to reinforce the edge. Lightly prick the bottom of the shell all over with a fork, then chill 30 minutes.
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Put oven rack in the lower third of the oven and preheat oven to 425u00b0F. Line the shell with foil and fill with pie weights.
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Bake until pastry is set and pale golden on the rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in the pan to a rack.
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Make the filling:
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Move oven rack to the middle position and reduce oven temperature to 350u00b0F.
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Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
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Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in the pan on the rack.
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Cooks' notes:
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Tart can be baked 1 day ahead and kept, covered, at room temperature.
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For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.
