1) Combine the flour, sugar and salt in a large bowl. Add the butter and, using a pastry cutter (or your fingertips), cut the butter into the dry ingredients until the mixture resembles coarse sand. Alternatively, you can use a food processor.

2) Add the egg and mix with your hands (or pulse in the food processor) just until the dough holds together when squeezed. If the dough doesn't come together with the egg, you can add ice water, a teaspoon at a time, until it does.

3) Transfer the dough to the counter and shape it into a disk. Place it in between 2 sheets of parchment paper and roll it until it is large enough to cover the base and sides of your tart pan (or large enough to cut enough circles for tartlet molds) and about 1/4 inch thick. Slide the rolled dough with the parchment paper onto an upside-down baking sheet and refrigerate for at least 2 hours or up to 24 hours.

4) Remove the dough from the fridge and let it rest on the counter for 10 minutes to soften slightly. If making a large tart, gently flip the chilled dough over a 10 or 11-inch tart pan, pressing it into the pan to shape it and then cutting off the excess. If making tartlets, use the tartlet molds (or a round cookie cutter) to cut the dough and use your fingers to press it in the mold. In both cases, you can patch any thin parts or cracks with excess dough.

5) Freeze the crust for 15 minutes or no longer than 30 minutes.

6) Preheat oven to 375 degrees F (190 C).

7) Remove the tart pan from (or tartlet molds) from the freezer and, using a fork, liberally prick the chilled dough all over to allow steam to escape.

8) Place the tart or tartlets in a baking sheet, line the shell(s) with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven until the edges just begin to brown, rotating halfway through. Time will vary depending on the size of the tart or tartlets and the material the pans are made of. Generally, it can take anywhere from 10 to 20 minutes.

9) Remove the parchment paper and weights, then continue baking for a few more minutes until the center of the pastry crust is set but not yet golden.

10) Cool to room temperature before assembling.

11) Combine the cranberries, sugar and water in a medium saucepan. Cook, over medium high heat, until boiling. Reduce heat to a simmer and cook until the cranberries burst, about 10 minutes, pressing them with a wooden spoon so the jam is smooth. Remove from heat and reserve to cool.

12) Combine the butter and sugar in a large bowl. Using a hand mixer, beat, over medium speed, until pale and fluffy. Add the almond flour and salt and beat to incorporate.

13) Add the eggs and extracts and mix well. Then, add the all-purpose flour and beat just until combined. Use immediately or refrigerate until ready to use.

14) Preheat oven to 350 degrees F (180C).

15) Spread the cranberry jam in an even layer on the bottom of the tart shell(s). Add dollops of the frangipane and, using an offset spatula, gently spread it on top of the jam, being careful not to mix the almond cream with the jam.

16) Arrange fresh cranberries in concentric rows over the frangipane, about 1/4-inch apart. You can also use crushed almonds to decorate the borders, if desired.

17) Place tart(s) on a baking sheet and bake in the preheated oven for 40-50 minutes or until the frangipane is set and golden brown. You can also test with a toothpick.

18) Let it cool to room temperature before serving.