I didn't have enough ground almonds, but I did have ground hazelnuts which needed using. I thought the hazelnut flavour might be better with cranberry, as it's much stronger than the flavour of almonds (in fact, you really need to add almond extract if you want a strong almond flavour in anything).
I also had some Trex cooking fat in the fridge, which needed using up too. I've never used Trex in baking (it was bought to make a lining paste for bundt tins) but it was past it's BBE date, so needed to be used. I did taste it to make sure it wasn't rancid, and it was fine. I substituted 1/4 of the butter in the pastry with Trex and just that amount was enough to make the pastry shorter than usual. The pastry dough seemed a little more difficult to work with, but it was worth it for the result, and didn't seem to affect the flavour greatly.
- Shallow 24cm tart/flan tin lined with chilled raw shortcrust pastry - no need to bake blind.*
- 200g of cranberry curd (lemon curd or a jam of your choice can be used instead)
- Frangipane - 100g softened butter, 100g caster sugar, 2 large eggs, 50g ground roasted hazelnuts, 25g ground almonds, 25g flour (I used SR flour, but think plain flour, or more nuts would be better **).
- 2 tablespoon of chopped roasted hazelnuts.