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1
In a medium bowl, using an electric mixer, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
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2
Beat in the egg yolk, scraping down the sides of the bowl with a rubber spatula.
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3
Using a wooden spoon, stir in half of the all-purpose and bread flours until combined.
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4
Mix in the remaining flour to form a soft, sticky dough.
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5
Scrape the dough onto a piece of wax paper and form into a flat disk.
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6
Wrap and refrigerate until firm, at least 2 hours or overnight.
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7
On a lightly floured surface, cut the cold dough into 1-inch pieces.
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8
Using the heel of your hand, knead pieces together until the dough is smooth but still cool, using a pastry scraper or metal spatula to free the dough from the work surface.
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9
Roll the dough into a 12-inch-long log and cut into 8 equal pieces.
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10
Transfer to a plate, cover with plastic wrap and refrigerate until cold, about 20 minutes.
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11
Line a large baking sheet with parchment paper.
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12
Place eight 4-inch-round flan rings or 4 1/2-inch fluted tartlet pans with removable bottoms on the baking sheet.
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13
Remove 1 piece of dough from the refrigerator and, on a lightly floured surface, roll it into a 5 1/2-inch round.
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14
Ease the pastry into 1 of the tart rings.
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15
Using your thumbs, gently but firmly press the dough into the ring, taking care to form a close fit around the base.
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16
Using a small sharp knife, trim the dough flush with the rim.
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17
Prick all over with a fork.
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18
Repeat with the remaining pastry.
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19
Freeze the rings on the baking sheet until the pastry is firm, about 15 minutes.
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20
Meanwhile, preheat the oven to 375.
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21
Bake the tartlet shells on the baking sheet until golden, about 12 minutes.
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22
(If the dough puffs up, tap it down with the back of a spoon; do not prick it.)
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23
Remove the tartlet shells and let cool on the pan.
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24
Leave the oven on.
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25
In a small saucepan, bring the heavy cream to a simmer over low heat.
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26
In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
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27
Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
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28
Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
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29
Cook, whisking constantly, until smooth.
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30
Strain the caramel into a medium bowl.
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31
Add the cranberries and almonds and stir to coat completely with caramel.
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32
Place the baking sheets with the tartlet shells on top of another baking sheet (to prevent the bottoms of the tartlets from burning).
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33
Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
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34
Remove the rings from the tartlets with tongs; if they stick, run a small sharp knife around the tartlet rims and then lift off the rings.
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35
Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
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36
Serve warm or at room temperature.
