• stick unsalted butter, room temp
• 1/2 cup sugar
• 1 cup almond flour
• 2 eggs, room temp
• 1 teaspoon vanilla
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• Zest of 1/2 orange
• 1 pie crust, store bought or homemade
  
  (For the fruit) 
  
  
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 Opal Apples, cored and sliced into 1/4 inch slices
• 1/2 cup fresh cranberries
• Squeeze of lemon juice

Pre-heat oven to 375 degrees

Lightly spray a tart pan with a removable bottom with cooking spray. Roll out the pie dough and trim the sides. Place the tart crust in the fridge to chill. Using a stand mixer, combine all the frangipane ingredients together until smooth and creamy. Set aside. Toss the apples and cranberries together with the cinnamon, sugar and lemon juice. Spread the frangipane mixture in an even layer on the bottom of the tart shell. Place the apples on top of the franipane in a circular or decorative pattern. Scatter the cranberries over the top and place the tart on a parchment lined baking sheet. Bake for 45-50 minutes until lightly golden and the filling is set. Cool the tart before serving.