1
Preheat the oven to 200 °C/180 °C with convection/gas 6. Place plain flour, sea salt and icing sugar into a food processor and blend quickly. Add the cold butter and mix until the mixture resembles fine crumbs. Gradually pour in the beaten egg yolks, mixing quickly. Add 1–2 tbsp ice‑cold water and mix again until the dough comes together. Turn onto a lightly floured surface, shape into a disc, cover and chill for 30 min.
2
Roll out the dough on a lightly floured surface to a circle about 25 cm in diameter, about the thickness of a £1 coin. Use it to line a 20 cm tart tin with a fluted edge, leaving excess dough hanging over the sides. Place parchment and ceramic baking beans and bake for 15 min. Remove the beans and parchment and bake another 7–10 min until the base is evenly baked. Trim the excess dough with a serrated knife.
3
For the jam, place the cranberries, light brown sugar and amaretto in a saucepan over medium heat. Simmer 10–15 min until the mixture thickens and reduces, then remove from heat. Set aside.
4
For the frangipane, beat the salted butter and granulated sugar with an electric whisk until smooth. Add half the orange zest, ground almonds, crushed amaretto biscuits, almond extract and beaten eggs, beating for another minute. Spread the cranberry jam on the bottom of the tart tin, then add the frangipane. Sprinkle with sliced almonds and bake 35–40 min until the frangipane is golden and set – check after 35 min and cover if it starts to brown too quickly. Let cool completely in the tin.
5
Whisk the icing sugar with 1 tbsp orange juice and the remaining orange zest to make a thick but pourable glaze. Drizzle it over the cooled tart before serving. Store in an airtight container at room temperature for up to three days.

Source: bbcgoodfood.com

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