To make the tart crust, position the rack of the oven to the center position and preheat to 325F. Toast the almonds in the oven on a baking sheet until fragrant but not browned, about 5 min.

In a food processor, combine the nuts with about 2 Tbsp. of flour and pulse until very fine but not powdery. Transfer to a bowl and add the rest of the flour, cornmeal, and salt.

In the same bowl of the food processor now combine the butter, sugar, lemon zest, vanilla, and almond extract. Pulse until combined and creamy. Add the egg yolk and pulse a few more times. Add the flour mixture now and pulse until a soft dough forms, scraping down the sides as necessary. Divide the dough in half and wrap one half with plastic wrap.

Spray a 9" tart pan with removable bottom with cooking spray and pat half of the dough into the pan and up the sides. Place both the dough and the tart pan into the refrigerator for 30 min.

Meanwhile, start to make the filling by combining the sugar, lemon juice, and 1/2 cup of water in a saucepan. Bring to a boil and stir to dissolve the sugar, about 2 min. Add the cranberries and lower the heat to a simmer, cook 10-12 min. uncovered until the cranberries have popped. Add the apricot jam and stir to dissolve. Remove from heat and let cool completely.

Remove the tart from the refrigerator and prick the bottom many times with a fork. Bake the tart in the oven on a baking sheet for 25-30 min. just until the edges are getting golden brown. The crust will have started to puff so with the back of a spoon gently press down the tart. Spoon the cooled filling in and spread evenly. Crumble the remaining dough over the tart. I didn't use it all as it seemed to be too much. Return the tart to the oven and bake for an additional 30-35 min. until the topping is firm and golden. Let cool completely on a wire rack.

Carefully remove the sides of the tart pan and with a spatula remove the bottom of the pan and slide the tart onto a serving platter. Slice and enjoy it by itself or with ice cream.

To make ahead wrap in plastic wrap and store at room temperature for up to 2 days. To freeze, transfer tart to a cardboard cake round and wrap in plastic wrap and then foil. Freeze for up to 2 weeks. To serve to unwrap the foil and let defrost in the plastic wrap at room temperature up to 10 hours before serving.