Preheat oven to 350°F (177°C).

Using a food processor, pulse the almonds, almond flour, sugar, and salt together until almonds are finely chopped. Add the melted butter. Pulse/process until the mixture is combined and crumbly.

Press the dough evenly into a 9-inch tart pan or 10-inch tart pan. Mixture will be crumbly at first, so press it in with medium pressure so it stays together.

Bake crust for 10 minutes. Remove from the oven and place on a wire rack to cool for a few minutes as you prepare the filling.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1 minute. Add the eggs and beat until just incorporated. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. The mixture will look separated and chunky at this point—that’s ok. Add the almond flour, salt, vanilla and almond extracts, and lemon juice and zest, and beat on medium speed until combined. Spread the frangipane into the slightly warm crust. A small offset spatula is helpful for this.

Dot the filling with the cranberries, lightly pressing them into the frangipane. Sprinkle the top with coarse sugar, if desired.

Bake for 38–40 mins, or until the edges of the filling are lightly browned and the cranberries look juicy. During bake time, if the tart is browning too quickly on top and around the edges, tent with aluminum foil.

Carefully remove the tart from the oven and let cool for at least 20 minutes before removing the rim of the pan. I like to garnish the tart with sugared cranberries, but this is optional. Slice and serve while the tart is still warm or wait for it to cool completely at room temperature.

Cover and store leftover tart at room temperature for up to 2 days, or in the refrigerator for up to 5 days.