Sugar cookie dough creates the crust for this tart filled with sweet cranberries.
Add flour, egg and butter to cookie mix to a large bowl and combine. Press dough into a well greased 10 or 12 inch tart pan (both sizes would do fine.
While the tart shell bakes, cream the softened butter and sugar together in a mixer with paddle attachment, or by hand with a wooden spoon. When the butter and sugar are fluffy and white, add the eggs one at a time while mixing. Add the almond flour and lemon juice and mix until combined. When the tart comes out of the oven, quickly add the filling and arrange fresh cranberries all over. Pop it back into the oven and bake for 35-40 min at 350°F, until golden brown all over. Place on a cooling rack.
While the tart bakes, combine the cranberries, sugar and water in a pot and simmer on medium for 20 min. Strain and let cool.
Final touch — spread the glaze over the top of the tart while still warm. Once it cools slightly, sprinkle with some icing sugar and get slicing!