Cranberry Bakewell Tart

Preheat the oven to 350°F. Butter a 9-inch round tart pan with a removable bottom.

Combine 2 cups of the cranberries, 1/4 cup of the sugar and orange juice in a medium saucepan. Place over medium heat, cover and cook for 5 minutes.

Uncover, stir well and cook, stirring often, until cranberries have popped, 4 to 5 minutes more. Remove from heat and stir vigorously until jammy.

Meanwhile, in a large bowl, whisk together 1 1/2 cups of the flour, 1/3 cup of the almond meal, baking powder, cinnamon and 1/4 teaspoon of the salt.

Add oil and ice-cold water; stir with a fork until a dough forms. Press into bottom and sides of the prepared pan.

Spread warm cranberry jam evenly over the bottom.

Combine remaining 1 cup almond meal, 1/2 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and orange zest in a food processor and pulse until blended.

Add butter, vanilla, egg and egg white and purée until smooth. Spread evenly over jam and tuck remaining 1/2 cup cranberries into batter.

Place on a baking sheet. Bake until tart is golden brown and just springs back when touched, about 40 minutes.

Cool on a wire rack until warm. Gently press on the pan bottom to remove tart. Transfer to a plate and slice.