Place butter pieces on a plate, and chill them in the freezer for 10 minutes.
Place flour, sugar, and salt in food processor, and process until mixed.
Add frozen butter pieces, and mix until the mixture is clumpy.
Transfer the dough to a large bowl. Sprinkle a tablespoon of water over the mixture, and stir it in by fluffing the mixture with a fork. Continue adding water one tablespoon at a time and fluffing the mixture three times
Turn the dough out onto the counter, and knead it gently a few times. Flatten it into a disk, wrap it in plastic, and refrigerate it for 60 minutes.
Roll the dough out into a circle, a finger thick. Place the dough circle on a sheet pan, cover it with plastic wrap and let it rest for 60 minutes
Press the dough into and up the sides of a tart pan. Trim the dough so that it fits the tart pan. Dip your finger in cold water, and run it around the inside wall of the dough to moisten it.
Preheat oven to 375 degrees. Once oven is preheated line the tart shell with foil, and fill it with pie weights, beans, or rice.
Bake for 20 minutes till the foil can be lifted easily away from the dough. Remove the tart from the oven, lift out the foil and weights, and return the tart to the oven.
Continue baking for another 25 minutes.Transfer to a rack and cool completely.
Coarsely chop about half of the cranberries with a knife. In a large bowl, combine the chopped and whole cranberries, sugar, orange zest, flour, and cinnamon.
Scrape the filling into the cooled tart shell.
Combine flour, sugar, and salt in bowl of stand mixer. Add butter, and mix on medium-low until mixture forms lumps.
Reduce oven to 350 degrees, and bake tart for 45 minutes, until fruit is bubbling and topping is golden brown. Carefully transfer the tart to a cooling rack.