Instructions: Preheat oven to 350ºF. Place one disk of dough on a floured work surface, sprinkle dough with flour, and roll out to ¼-inch thick. Cut out 25 -30 circles using a 2 ¼-inch cutter, re-rolling dough once if necessary. Place each circle in a 1 ¾-inch fluted tart pan, gently
pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to freezer for 20 minutes.
Transfer baking sheet to oven and bake tart shells until golden brown, 12-15 minutes. Transfer tart pan to a wire rack to cool completely. Place frangipane in pastry bag and cut small hole in tip of bag. Fill each tart shell with 1 tablespoon frangipane. Place tart pan back into oven and bake until frangipane springs back when touched with your fingertip, 15-17 minutes. Transfer tart pan to a cooling rack; let cool completely.
In a large bowl, mix together cranberries, almonds and enough caramel to hold cranberries and almonds together, about 1 cup. Remove almond tarts from the tart pan and place on a parchment-lined baking sheet. Spoon cranberry mixture on top of frangipane; transfer to oven and bake until cranberries just begin to pop, 6-8 minutes. Drizzle with caramel and serve.
Almond Tart Dough Instructions: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary. In a medium bowl, combine flours. With the mixer on low speed, add flours all at once; mix until well combined. Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
Frangipane Instructions: In a bowl of an electric mixer fitted with a paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue
mixing until well combined.
Caramel Instructions: In a small heavy-bottomed saucepan, combine ½ cup water with sugar and corn syrup. Place over high heat and cook, brushing down sides of pan with a wet pastry brush, until mixture is amber in color. Immediately remove from heat and slowly stir in cream. Let cool to room temperature before using.