Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, sugar, and cold butter. 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, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the chilled dough on a lightly floured surface until it fits your tart pan. Transfer the dough to the tart pan, pressing it into the bottom and sides.

Cover the dough with baking paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and bake for an additional 10 minutes until lightly golden. Let it cool.

In a saucepan over medium heat, combine the cranberries, sugar, orange juice, cornstarch, vanilla extract, and orange zest. Cook, stirring occasionally, until the cranberries pop and the mixture thickens (about 10-15 minutes).

Pour the cranberry filling into the cooled tart crust and spread it evenly. Bake for an additional 15-20 minutes until the filling is set.

Let the tart cool to room temperature on a cooling rack before slicing and serving.

Serve with whipped cream or vanilla ice cream for an extra treat.