Ingredients

• 1 ½ cups Unbleached White All-Purpose Flour (245 g)
• ¼ cup Almond Flour (34 g)
• ½ tsp Ground Cinnamon
• ⅛ tsp Ground Cloves
• ⅔ cup Powdered Sugar (80 g)
• 8 Tbsp unsalted Butter, softened (1 stick, 114 g)
• 1 Egg
• 1 Egg White

• 5 Eggs
• ¼ cup Granulated Sugar (52 g)
• ⅓ cup Heavy Cream (80 ml)
• ¼ cup Orange Juice (60 ml)
• ¾ cup Unsweetened Cranberry Juice (180 ml)
• ½ tsp Vanilla Extract (2.5 ml)

• ½ cup Cranberries, fresh or frozen (50 g)
• 2 Tbsp Maple Syrup (30 ml)
• ¼ cup Granulated Sugar (52 g)
• For garnish Whipped Cream and Orange Slices

Instructions

1. Whisk together the all-purpose flour, almond flour, cinnamon and cloves.
2. In the bowl of a stand mixer fitted with the paddle attachment, add butter and powdered sugar. Mix on low to incorporate, then increase speed to high and mix until light and fluffy, about 2 minutes. Add flour mixture and mix until incorporated. Add egg and mix on medium speed for 1 minute. The dough should pull away from the bowl and stick together in clumps.
3. Press dough into a disc, wrap in plastic and refrigerate for at least 2 hours, or overnight.
4. Preheat oven to 350°F. Roll dough between parchment into a 14-inch circle about ¼ inch thick. Place in a 10-inch tart pan and press any cracks that may have formed together. Use a rolling pin to trim any overhanging dough off by rolling over the pan. Place pan on a baking sheet. Line pan with parchment, fill with rice, beans or pie weights, and bake for 20 minutes. Remove parchment and weights and return to the oven for another 8 minutes. When the tart shell is golden brown on the edges and slightly browned on the bottom, brush egg whites all over the inside and return to the oven for 2 minutes, this will help keep a crisp crust. Cool completely before filling.
5. To make the filling, whisk together eggs and sugar. Add cream and whisk to combine, whisk in juices and vanilla, then transfer to a spouted container for pouring. Place tart shell on the middle rack of the oven and pour in the filling. Bake for 30 minutes, until there is a slight wobble. Allow the tart to cool for a bit before chilling.
6. To make the sugared cranberries, heat maple syrup in a small saucepan over medium heat. Add cranberries and stir in the syrup for a few seconds, then place on a wire rack over a baking sheet to dry for an hour. When the cranberries are tacky, roll them around in the sugar to coat.
7. Once the tart has chilled, decorate with whipped cream, sugared cranberries and orange slices.