Oh this is a good one! I love the tart cranberries in this. You can use brandy instead of vanilla but I used vanilla for this one and it tasted great.

Tart crust
1-1/4 cups (175 grams) all-purpose flour
½ teas salt
1 tablespoon sugar
1 stick chilled butter cut in ½ inch slices
¼ cup ice water
Place all ingredients in a mixing bowl and blend together until it forms a ball of dough. Flatten and wrap the dough in plastic. Chill in refrigerator for 30 minutes.

Preheat oven to 400

Place dough on a lightly floured surface and roll out to about 10 inches in diameter for a 9-inch tart pan. Prick bottom of shell with fork. Lightly place foil on top of shell and fill with 1 cup of raw rice or beans. This will stop the shell from puffing up while cooking. Bake for 20 minutes or until the edges just start to turn golden.

Filling
1 1/2 tablespoons all purpose flour
1 cup fine ground pecans
1/2 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 large egg
1 large egg white
1 tablespoon vanilla
1 1/2 teaspoon orange zest
1/2 to 1 cup whole, fresh cranberries

Add flour and pecans and mix in 2/3 cup sugar, then butter, orange zest and vanilla. Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours.

Preheat oven to 350°F. Spread pecan filling evenly in baked tart crust. Arrange cranberries on top, half way pushing them in.

Bake tart until golden, about 44 to 55 minutes. Cool tart in pan on rack. Sprinkle with powdered sugar, if desired, and serve.