- In a food processor, pulse the nuts and two tbsp of flour until the nuts are finely ground. Add the remaining ¾ cup of flour, sugar and salt and pulse to blend. Add the butter and pulse the mixture until it becomes a sandy texture. Add the cold water and then pulse until the dough comes together in a ball. Shape the dough into a disc, wrap it and then let chill until it is firm (at least an hour). Alternatively the dough can be prepared and then frozen, thawing it in the fridge before rolling..
- Preheat the oven to 350°F. On a lightly floured surface, break the chilled dough into four pieces and then push them together, kneading them to soften slightly (this will make it easier to roll the dough without it cracking). Roll out the dough until it is just under a ¼ inch thick and carefully lift it to line a 9 inch removable-bottom tart shell. Press the crust into the corners and trim away any excess dough. Chill the dough for 10 minutes.
- Pierce the bottom of the dough with a fork, place the tart pan on a baking tray and bake it for 25 to 30 minutes, until the crust is golden brown around the edges and the pastry is dry in the centre. Let the tart shell cool before filling.
- Preheat the oven to 350°F. Place the baked and cooled crust onto a baking tray.
- Pulse the almonds with the sugar in a food processor until the almonds are finely ground. Add the butter, egg, egg yolk, extracts and cinnamon and pulse until the mixture is easily blended.
- Transfer the almond filling to a bowl. If using thawed frozen cranberries, toss them with the tablespoonful of flour. Stir the cranberries into the almond filling and scrape the filling into the cooled crust.
- Bake for 40 to 45 minutes, until the filling is set and evenly browned. Cool to room temperature before slicing. Chill to store.
The tart can be served at room temperature or chilled.