Cranberry Caramel Tartlets

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1 stick (8 tablespoons) plus 5 tablespoons cold unsalted butter, cut into 1/2-inch slices and slightly softened

1/3 cup confectioners' sugar

1 large egg yolk

3/4 cup unbleached all-purpose flour, sifted

3/4 cup bread flour, sifted

3/4 cup plus 2 tablespoons heavy cream

3/4 cup granulated sugar

4 cups fresh cranberries, rinsed and picked over

1 cup sliced almonds

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