In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, and salt.

Add the cold, cubed butter and cut it into the flour mixture using a pastry blender, your fingertips, or a food processor until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this mixture to the flour and butter, mixing until just combined. If the dough is too dry, add the remaining 1 tablespoon of ice water, 1 teaspoon at a time, until it comes together.

Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.

Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then prick the bottom of the crust with a fork. Continue baking for another 8-10 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).

While the crust is baking, combine fresh cranberries, 3/4 cup granulated sugar, orange juice, orange zest, cinnamon, ginger, and cloves in a medium saucepan.

Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 8-10 minutes.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the cranberry mixture.

Continue cooking and stirring for 1-2 minutes, until the filling thickens. Remove from heat and let cool slightly, about 10 minutes.

Pour the warm cranberry filling into the partially baked tart crust, spreading evenly.

Bake at 350°F (175°C) for 25-30 minutes, or until the filling is bubbly and set, and the crust is golden brown.

Remove the tart from the oven and let it cool completely on a wire rack before carefully removing it from the tart pan.

In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of orange juice until a smooth, pourable glaze forms.

Drizzle the glaze over the cooled tart just before serving. Garnish with candied orange peel or fresh rosemary sprigs, if desired.