Stir together flour, almond flour, salt, sugar, and cinnamon. Cut in butter using a pastry cutter or two knives. Stir in water and vinegar until a soft dough forms.

Use hands to form dough into a disc shaped round, about 6" in diameter. Cover in plastic wrap and place in refrigerator for 3 hours.

Melt butter in a large sauce pan over medium heat. Add 2 tbsp of flour and stir until a soft paste forms. Add sugar, brown sugar, zest, cinnamon, nutmeg, water, and orange juice. Stir, then gently sprinkle remaining 2 tbsp of flour over mixture while continuously stirring.

Add cranberries and apples. Bring to a simmer. Reduce heat and let simmer for 10 minutes.

Preheat oven to 425 degrees.

Press dough into the bottom and up the sides of an 8-9" tart pan. Spread filling into crust.

Bake for 30 minutes, or until thickened.

Remove from oven and let cool for 15 minutes before serving.