Add all of the filling ingredients to a medium sauce pan. Bring to a boil over medium-high heat, stirring constantly until the cranberries begin to split open.
Reduce the heat and simmer for 10-15 minutes or until the sauce has thickened.
Remove the cinnamon stick, then transfer to a bowl and chill until ready to use.
Crust
Add the flour, almond flour, powdered sugar, and butter to the food processor and pulse until a shaggy dough forms.
Add in the egg and almond extract and pulse until the dough comes together in large chunks.
Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
While the crust is chilling, preheat the oven to 400°F.
Place the tart pan on a baking sheet and then place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 400°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
Remove from the oven and let cool slightly while you prepare the filling.
Reduce the oven temperature to 350°F.
Frangipane Filling
Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy.
Spread the cranberry sauce evenly into the bottom of the slightly cooled crust.
Spoon the frangipane filling over the cranberry sauce. Gently spread it to the edges of the tart, and smooth out the surface. Arrange the fresh cranberries over top of the frangipane filling.
Bake the tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely.
Add the sliced almonds to a small pan and toast over low heat until golden brown.
Top the tart with the toasted almonds and lightly dust with powdered sugar.
Notes
This cranberry tart is best eaten the same day, but will keep in the fridge for up to 3 days.