Mix the cranberries, almonds and sugar

Preheat your oven to 325°F. In a small bowl, combine the cranberries, 1/2 cup sugar and the almonds. Transfer the mixture to a greased 11-inch fluted tart pan with a removable bottom. Place the tart pan on a baking sheet.

Make the batter

In a small bowl, use a hand mixer or stand mixer to beat the eggs, melted butter, almond extract and the remaining sugar. Beat in the all-purpose flour just until the flour is moistened. The batter will be quite thick.

Spread the batter over the cranberries and almonds

Pour the batter into the tart pan over the sugar, cranberries and almonds. Use a rubber spatula, the back of a spoon or a mini offset spatula to spread the batter evenly over the berries.

Bake the cranberry tart until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cranberry tart in the tart pan on a wire rack. Once cooled to room temperature, dust the tart with confectioners sugar.