,In a medium saucepan set over medium heat| combine all the ingredients for the cranberry filling. Cook| stirring occasionally| until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.,For the Tart Dough:
,Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.,In a food processor| pulse together the almond meal| all-purpose flour| sugar| and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.,Turn out dough onto a clean surface and| using your hands| knead together until dough comes together.,Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork| poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.,For the Cream Cheese Filling:
,In a large bowl| beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.,Using a rubber spatula| gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look| stir it well.,Assembly:
,Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes| or until cheesecake sets.,Remove from the oven and let cool to room temperature| then chill for at least 2 hours in the refrigerator before serving.