Easy Cranberry Tart with Almond Frangipane

For the Crust:

• 1 ½ cups all purpose flour
• 6 tablespoons granulated sugar
• 1 teaspoon salt
• ¾ cup unsalted butter 1 ½ sticks 0r 12 tablespoons, any temperature

For the Filling:

• 1 ½ cups blanched skinless almonds (look for slivered or sliced almonds)
• 2 tablespoons all purpose flour
• ¾ cup plus 1 tablespoon sugar divided
• ½ teaspoon salt
• 10 tablespoons butter 1 ¼ sticks, any temperature
• 2 large eggs
• 2 teaspoon vanilla
• 1 ½ - 2 cups cranberries use less for a milder, sweeter tart and more for a tangier, more pronounced cranberry flavor