Directions:

1. Combine pastry flour, sugar, and salt. Mix. Then, add cold butter. Cut butter into flour with a pastry blender or fork. Once mixture resembles wet sand, add 2-3 tablespoons of water. Mix water in with spoon. If you can form a ball, your dough is done; if the mixture still crumbles, add an additional 1-2 tablespoons of water. 2. Turn dough out onto a clean work surface. Form a disk. Cover and chill for 1 hour. 3. Preheat oven to 400°F. 4. Roll pastry dough out on clean floured work surface to about ¼ inch thick. 5. Carefully transfer dough to a tart pan and press. Cut any excess dough off the edges. 6. Dock dough with fork to prevent sagging. Cover with parchment paper. Add pie weights or dried beans over top. 7. Bake in preheated oven for 10 minutes. Reduce temperature to 350°F and bake an additional 10 minutes. 8. Meanwhile, make almond cream filling. Beat together softened butter and sugar until light and airy. Add eggs one at a time, whipping between each addition. Add almond extract and salt. Finally, add almond flour. 9. Once tart crust has been blind baked, top with almond cream filling. Bake at 350°F for 40-45 minutes or until center is set and top is light brown. 10. Cool before slicing. Serve with whipped cream and your favorite cranberry sauce. Enjoy!