Whisk together flour, almond flour, cinnamon and cloves.

In bowl of a stand mixer fitted with paddle attachment, add butter and powdered sugar. Mix on low to incorporate, then increase speed to high and mix until light and fluffy, about 2 minutes. Add flour mixture and mix until incorporated. Add egg and mix on medium speed for 1 minute.

Press dough into disc, wrap in plastic and refrigerate for at least 2 hours.

Preheat oven to 350 degrees F. Roll dough between parchment into a 14-in circle about 1/4-in thick. Place in 10-in tart pan and press any cracks that may have formed together. Use rolling pin to trim any overhanging dough off by rolling over pan. Place pan on a baking sheet. Line pan with parchment, fill with rice, beans or pie weights, and bake for 20 minutes. Remove parchment and weights and return to the oven for another 8 minutes. When tart shell is golden brown on edges and slightly browned on bottom, brush egg whites all over inside and return to oven for 2 minutes, this will help keep crisp crust. Cool completely before filling.

To make filling, whisk together eggs and sugar. Add cream and whisk to combine, whisk in juices and vanilla, then transfer to spouted container for pouring. Place tart shell on middle rack of oven and pour in filling. Bake for 30 minutes, until there is slight wobble. Allow tart to cool before chilling.

To make sugared cranberries, heat maple syrup in small saucepan over medium heat. Add cranberries and stir in syrup, then place on wire rack over baking sheet to dry for one hour. When cranberries are tacky, roll them around in sugar to coat.

Once tart has chilled, decorate with whipped cream, sugared cranberries and orange slices.