In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture until coarse crumbs form with small pea-sized butter pieces throughout.

Add the egg yolk and ice water. Mix gently until a soft dough forms. Gather the dough into a ball, flatten into a disk, wrap tightly, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Lightly flour a work surface and roll the chilled dough into an 11-inch circle about 1/8-inch thick.

Transfer the dough to a 9-inch tart pan. Press it gently into the bottom and sides of the pan. Trim excess dough and place the crust in the refrigerator while preparing the filling.

In a large mixing bowl, whisk together the sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined.

Add the flour and whisk until the mixture is smooth with no visible lumps remaining.

Fold the fresh cranberries into the batter and stir gently until all of the berries are evenly coated.

Pour the cranberry filling into the prepared tart shell. Spread the filling evenly using a spatula.

Place the tart pan on a baking sheet and bake for 40 to 45 minutes, or until the edges are set, the center has only a slight jiggle, and the crust is golden brown.

Remove the tart from the oven and place it on a wire rack. Allow it to cool completely before removing it from the tart pan.

Slice into wedges and serve plain or with whipped cream, vanilla ice cream, or powdered sugar.