Place the powdered sugar, flour and almond flour in a food processor and pulse a few times. Add butter. 

Pulse until small peas form.

Add the egg yolk. (If it’s too dry you can add 1 tablespoon ice water). Combine the dough into a ball and flatten into a disk.

Wrap in plastic and refrigerate at least 2 hours (freeze half if you’re making two 9 inch and you want to do the other one later).

When handling dough, the quicker you can work the better, so it doesn’t become sticky. For the mini tarts, cut into 12 equal pieces.

Sprinkle your work surface with a thin layer of flour.

Roll out the dough into a circle to fit your tart pan (I like the crust really thin). Trim the edges flush with the top of the ring. Prick all over with a fork and freeze for 1 hour.

Heat the oven to 350° F. Place on a cookie sheet and bake 15 to 20 minutes (a little longer for the 9 inch) until the dough is lightly browned.

Remove from the oven and let cool to room temperature before filling.

Keep (or preheat) the oven to 350° F.

To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. Remove from heat and slowly whisk the cream and butter into the sugar (it will likely splatter, so take care).

If the caramel seizes, return it to the heat and continue to stir until it is smooth. Stir the frozen cranberries and almonds into the caramel and mix until all the fruit and nuts are coated.

Spoon the filling into the partially baked tart dough mounding toward the center. Bake 25 to 30 minutes, until the caramel is bubbling around the edges. Let cool until the filling is firm.

Serve with a little crème fraîche.