Cream butter and sugar in a bowl with an electric mixer for 3 minutes, or until smooth and fluffy.

Add egg yolk and vanilla and beat until smooth.

Gradually add flour, 1 cup at a time, beating until just combined and the dough comes together.

Knead the dough with your hands 3 or 4 times, then shape it into a flat disk.

Press the dough disk onto the bottom and sides of a 10-inch tart pan with a removable bottom.

Freeze for 2 hours, or overnight.

Preheat oven to 350F (175C).

Beat eggs in a large bowl until frothy.

Whisk in brown sugar, corn syrup, molasses, lime vodka, and salt until the sugar dissolves.

Beat in the melted butter.

Fold in the pecans, cranberries, and lime zest with a spatula.

Remove the crust from the freezer and place it in the center of a baking sheet.

Spread the filling in the crust, making sure the cranberries and pecans are evenly distributed.

Bake the tart for 35 to 45 minutes, or until the filling is set and the crust is golden-brown.

Cool in the pan before unmolding and serving.