Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)

Lightly grease a 9-inch tart pan with a removable bottom and set aside.
In a medium bowl, mix 2 flours, salt, and baking soda. Add maple syrup, vanilla extract, and coconut oil, stirring with a fork to combine. You can also use a food processor for this step.
1 ½ cup blanched almond flour, 3 tablespoons maple syrup, 3 tablespoons coconut oil, ⅛ teaspoon salt, 1 teaspoon vanilla extract, pinch of baking soda, 2 tablespoons white rice flour
If the dough isn’t coming together, add cold water, one tablespoon at a time, until the dough forms a ball (about 1 tablespoon total).
Knead and press the dough into the tart pan until smooth and even. Press from the center out toward the edges. Trim any excess dough and poke with a fork all over the crust. Chill in the freezer for 15 minutes.
Remove the crust from the freezer and pour cranberry jam over it. Sprinkle with almond flakes (or thinly sliced almonds) and decorate with fresh cranberries. Bake in a preheated 325°F oven for 30-40 minutes, checking after 20 minutes to ensure the crust doesn’t burn. If necessary, cover the edges with foil.
12 ounce cranberry sauce, 10 fresh cranberries, ⅓ cup almond flakes