The hazelnut crust takes this fruity Thanksgiving tart from tasty to terrific.
Preheat the oven to 400°.
On a large rimmed baking sheet, arrange the nuts in a single layer. Toast until fragrant and golden, 6 to 8 minutes. Let cool for 5 minutes, then rub in a kitchen towel to remove the skins.
In a food processor, pulse the flour, sugar, salt, and hazelnuts until the nuts are finely ground. Add the vinegar and butter. Pulse several times to combine, then process just until the dough begins to form a ball. Transfer the dough to a 9-inch springform pan or 10-inch tart pan with a removable bottom. Press the dough into the bottom of the pan and about 1 inch up the sides (the dough will be about 1/8 inch thick). Refrigerate for 20 minutes.
For the filling, in a bowl, stir the melted butter and vanilla. Arrange 1 layer of apples around the outer edge of the crust, overlapping tightly. Fill in the center of the tart with tightly overlapping apple slices, cutting to fit, if needed.
Brush the apples with about half of the butter mixture. Sprinkle with 1 tbsp. sugar and 1 tsp. lemon zest. Top with a second layer of apples. Brush with the remaining butter. Sprinkle with the remaining sugar and zest. Bake until the crust is deep golden and the apples are tender, 50 to 60 minutes. Transfer the tart to a wire rack to cool.
In a small saucepan, heat the cranberries and honey over medium-low, stirring often, until the mixture simmers and the cranberries start to pop, 6 to 8 minutes. Using a spoon, push the cranberries to one side of pan so you can get to the honey. Using a pastry brush, gently brush the honey over the apples, then arrange the cranberries on top of the tart. Let the tart cool for 2 hours in the pan on the rack before serving.