cranberry pecan frangipane tart

I am the first to admit that I do not create nearly enough of my *own* recipes. Oh, I tweak, I adapt. I skip some things and add others. But I don’t often enough decide that I want something enough to go out and find my own way to get there, which is a shame because when I do, it is never nearly the disaster I expect it to be.
And when I do, it makes me so happy, so Deb (as I was the only person in this room) let this be a lesson to you: do this more often, okay? Case in point, vowing to give the fresh whole cranberry more of a spotlight this year, I had been trying to figure out what kind of tart could be made with it for weeks, (Yes, besides that one.) but kept coming back to the idea of burying them in some sort of custard or filling to offset how tart they’d be. I knew I liked the frangipane idea, but although I love almond paste tremendously, I’ve always thought plain ground almonds were rather dull.