On a lightly floured surface, roll out the dough until approximately 1/4 inch thin. Transfer to a 9-inch tart pan or shallow pie dish. Flute the edges, place the pan in the refrigerator, and chill for at least 30 minutes.
Use a fork to prick numerous holes in the bottom and sides of the dough. Line the pan will aluminum foil and weigh down with dried beans. Place on a baking sheet and bake for approximately 20 minutes. Carefully remove the foil and beans, then bake for another 5 minutes or until the dough is firm. Set aside and lower the oven temperature to 350 degrees F.
In a food processor, pulse the cranberries 3-4 times and then add the pecans. Pulse a few more times until the ingredients are very coarsely chopped with some larger pieces still in the mix (a few whole pieces here and there are also good for texture).
In a large bowl, whisk the eggs together. Whisk in the honey, butter, salt and vanilla. Fold in the cranberries and walnuts.
Pour the filling into the prepared tart crust and bake for 35-40 minutes or until the mixture has set. Let the tart rest for an hour before slicing.