Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch tart pan, trimming any excess dough. Prick the bottom with a fork to prevent bubbling during baking.
3. In a mixing bowl, combine the cranberries, sliced pears, and 1/2 cup of granulated sugar. Toss gently to coat the fruit evenly, allowing the flavors to meld.
4. Spread the cranberry-pear mixture evenly over the prepared pie crust, ensuring a nice distribution of fruit.
5. In another bowl, beat the softened butter with the almond flour, eggs, almond extract, and the remaining 1/2 cup of sugar until the mixture is smooth and creamy.
6. Carefully spread the almond cream evenly over the fruit layer, ensuring it covers the mixture completely.
7. Bake the tart in the preheated oven for 45 minutes or until the top is golden brown and the fruit is tender, and the almond cream has set.
8. Once baked, remove the tart from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve at room temperature or slightly warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.