3)当混合物形成如同湿沙状，加入香草精和鸡蛋。使用刮刀，把材料混合均匀。切记不要过度搅拌。Once the mixture resembles wet sand, tip in the vanilla extract and egg. Using a spatula, bring the mixture together without over-mixing.
1)制做塔皮：把面粉、糖霜、杏仁粉、盐和牛油放入大搅拌碗内。Make the pastry：combine flour, icing sugar, ground almond, salt and cubed butter into a large mixing bowl.
4)使用保鲜膜包裹面团，再把面团压扁，置于冰箱内冷藏至少4小时才可使用。Place the dough onto cling wrap and flatten out. Refrigerate for at least 4 hrs before use.
2)使用面团刮刀，把牛油切碎。你也可以使用手指将干材料与牛油揉捏混合。Cut the butter into the dry ingredients with a pastry scraper. Alternatively, rub the dry ingredients into the butter in between the thumb and fingers.
5)面团在冰箱内冷藏时，开始制做蔓越莓香橙酱。把所有用料（除了玉米粉）和水放入中型锅内加热至煮滚。While the pastry is chilling, make the cranberry orange jam. Place all ingredients (except the cornflour) and water into a medium-sized pot. Bring to a boil.
6)在等待果酱慢慢煮滚时，把玉米粉和水混匀。当果酱开始滚了，便加入玉米粉浆，搅拌使果酱变得浓稠。把果酱舀入碗内，放置待凉。While waiting for the cranberries to temperature, combine cornflour and water in a bowl and mix well. Once the cranberries come to a boil, add the cornflour-water mixture into the pot and stir continuously until the mixture thickens. Place jam into a bowl and allow it to cool completely.
7)制做杏仁奶油馅：把所有用料混匀。面团经过冷藏后，从冰箱取出，放在撒了面粉的桌面上，擀至约3-4毫米厚度。擀平的面团应该足够填入塔模内，并在周围留有2寸的面团制做塔边。Prepare the frangipane filling. Mix all ingredients until thoroughly combined. Once the dough is chilled, place on a floured surface and roll out to about 3-4mm thick. The dough should be large enough to accommodate the size of the tart pan plus 2" on all sides.
8)使用擀面棍，把塔皮移至塔模内，再把塔皮轻轻压入塔模。使用牛油刀将多余的面团切除。剩下的面团可以保留，制做塔面的交叉设计。With the help of a rolling pin, place the rolled out dough into the tart pan and mould the bottom and sides into it. Alternatively, roll the dough out between 2 sheets of parchment paper for less mess. Cut off any excess with the blunt edge of a knife. Save and chill any scraps for the lattice top.
9)把杏仁奶油馅均匀铺在塔内。Spread the frangipane filling all over the bottom of the tart.
10) 蔓越莓香橙酱冷却后，也铺在杏仁奶油馅上面。Once the cranberry orange jam is cooled completely, spread it over the almond cream.
11) 利用剩余的面团，擀平切成条状，为塔面制做交叉设计。Using the scraps of dough, roll out as before and cut out strips of dough. Place them onto the tart in a lattice structure.
12) 塔面刷上蛋液，再放入预热至180°C的烘炉内烘烤40-50分钟，至塔皮金黄。待塔完全冷却后即可享用。Brush top of the tart with egg wash. Bake at 180°C for 40-50 mins until golden brown. Let it cool completely before serving.