Cranberry Frangipane Tart (Print Version)

# Ingredients:

01 - 1 cup whole almonds (preferably roasted salted).
02 - 1 cup almond flour.
03 - 2 tablespoons granulated sugar.
04 - ⅛ teaspoon salt.
05 - ¼ cup unsalted butter, melted.
06 - 6 tablespoons unsalted butter, softened.
07 - ½ cup granulated sugar.
08 - 2 large eggs, room temperature.
09 - 1⅓ cups almond flour.
10 - ⅛ teaspoon salt.
11 - 1 teaspoon vanilla extract.
12 - ½ teaspoon almond extract.
13 - 1 teaspoon lemon juice.
14 - ½ teaspoon lemon zest.
15 - 1¼ cups fresh cranberries.

# Instructions:

01 - Heat oven to 350°F. Process almonds, almond flour, sugar, salt until fine.
02 - Add melted butter to processed mixture. Press into 9-inch tart pan. Bake 10 minutes.
03 - Beat butter and sugar until creamy. Add eggs, then mix in almond flour, salt, extracts, lemon juice and zest.
04 - Spread filling in warm crust. Top with cranberries, pressing lightly into filling.
05 - Bake 38-40 minutes until edges brown and cranberries are juicy. Tent with foil if browning too quickly.
06 - Cool at least 20 minutes before removing pan rim. Serve warm or room temperature.

# Notes:

01 - Can be assembled 1 day ahead.
02 - Use fresh or frozen cranberries, not dried.
03 - Lemon adds essential balance to flavors.

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