Preheat the oven to 350F

Cut the butter into pieces and place in the freezer at least 10 minutes before using.

Grease and flour an 10″ pie or tart pan and set aside.

Whisk together the flour, 1/2 cup sugar, nutmeg and salt.

Add one egg to the dry ingredients and the butter and knead into a smooth dough.

Roll out the dough on a lightly floured surface, transfer to the pan.

Press the dough evenly up the sides of the pan.

Poke holes in the bottom of the tart shell with a fork.

Bake for 15 minutes. Let cool.

Toast the nuts in a skillet. Set aside.

Bring the heavy cream and butter to a boil in a small saucepan, stirring to combine.

Remove from the heat and set aside.

Place the sugar, corn syrup, and water in a large, heavy saucepan set over medium heat with a candy thermometer attached to the side.

Bring the mixture to a boil, stirring. Once the sugar is dissolved, do not stir again.

Cook the mixture until the temperature reaches 248 degrees F. Swirl the pan occasionally but do not stir the mixture.

Slowly pour the cream mixture in to the sugar. Be careful because the mixture will bubble up.

Continue to simmer. Do not stir.

Swirl the mixture frequently, for 15-25 minutes, or until the caramel thickens and turns golden brown.

While simmering, keep your eye on the thermometer and do not allow the temperature go higher than 250 degrees F.

Pour the cooked caramel into a heat proof bowl over an ice bath. Cool, stirring occasionally.

Fold the nuts and cranberries into the caramel. Spread into the tart base.

Refrigerate until serving.