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1
Combine both flours and salt in processor.
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2
Add butter; cut in, using on/off turns, until mixture resembles coarse meal.
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3
Add 2 tablespoons water; process until moist clumps form, using on/off turns.
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4
If dough is dry, add more water by teaspoonfuls to moisten.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Wrap in plastic; chill 1 hour.
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8
(Can be made 3 days ahead.
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9
Keep chilled.
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10
Let stand at room temperature to soften slightly before rolling.)
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11
Preheat oven to 400F.
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12
Roll out dough on floured surface to 14-inch round.
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13
Transfer to 10-inch tart pan with removable bottom.
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14
Trim to fit.
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15
Line crust with foil.
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16
Fill with dried beans or pie weights.
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17
Bake 15 minutes.
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18
Remove foil and beans; bake until golden, about 10 minutes.
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19
Cool completely on rack.
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20
Maintain oven temperature.
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21
Using electric mixer, beat egg whites and salt in large bowl until frothy.
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22
Gradually beat in 3/4 cup sugar and lemon.
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23
Beat until stiff but not dry.
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24
Mix cranberries, almonds, cornstarch and cinnamon in medium bowl; gently fold into whites in 3 additions.
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25
Transfer filling to crust.
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26
Smooth top.
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27
Bake tart until tester inserted into center comes out clean, about 30 minutes.
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28
Cool on rack.
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29
(Can be made 1 day ahead.
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30
Cover; store at room temperature.)
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31
Sift powdered sugar over tart.
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32
Cut into wedges and serve.
