1. Add the flour, brown sugar and a pinch of salt to the bowl of a food processor fitted with the steel blade. Add the butter and pulse until mixture resembles coarse breadcrumbs. Add the egg yolk and pulse. Add ice water by tablespoons, pulsing after each addition, until mixture forms a ball. Wrap dough in plastic wrap and chill 30 minutes.
2. Dust a work surface with flour and roll the dough to a diameter of 12 inches and transfer to a 9-inch fluted tart pan, trimming excess dough. Prick bottom of dough with a fork. Chill 30 minutes.
3. Preheat oven to 400°F. Cover chilled pastry with foil and add enough dried beans to cover bottom of tart by about 1 inch. Bake 10 minutes. Carefully remove foil, reserving beans for the next time you make pastry, and bake crust another 5 minutes. Cool slightly.
4. Lower heat to 350°F. Using an electric mixer, beat the egg whites with sugar until stiff and glossy. Gently fold in the cranberries and ¾ cup of the almonds. Spoon the mixture over the prebaked crust and sprinkle with the rest of the almonds. Bake 35 minutes, or until golden brown. Sprinkle with confectioners sugar.
Per serving: 345 calories, 14g fat, 5g saturated fat, 38mg cholesterol, 86mg sodium, 51g carbohydrate, 4g fiber, 28g sugar, 7g protein