For crust: In the work bowl of a food processor, pulse together flour, confectioners’ sugar, pecans, and salt until finely ground. With processor running, gradually add butter. Turn off processor when dough comes together. Press dough into bottom and up sides of a 9-inch removable-bottom tart pan. Freeze 10 minutes. Prick bottom of crust 10 times with a fork. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake 20 minutes. Carefully remove paper and weights. Bake until lightly browned, approximately 5 minutes more. Let cool on a wire rack.
For filling: In a 10-inch skillet, sprinkle sugar in an even layer. Cook over medium heat until sugar dissolves and turns amber in color, approximately 10 minutes. (Do not stir.) Turn off burner. Carefully stir in butter and heavy cream, whisking until combined. Stir in pecans, frozen cranberries, and salt. Spoon mixture into prepared crust.
Bake until bubbly, 20 to 25 minutes. Let cool to room temperature. Refrigerate at least 30 minutes before slicing.