Ingredients
3/4  cup roughly chopped walnuts, plus 5 tablespoons for sprinkling    
12  tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for pans    
3/4  cup sugar    
2  large eggs, lightly beaten    
1  teaspoon pure almond extract    
1  cup all-purpose flour    
2  cups fresh or frozen cranberries    
Amber or crystal sugarfor sprinkling 

Directions 
You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans. 
  
1.   Heat oven to 350*F with a rack in center. Spread all the walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
   
2.   Reduce oven heat to 325°. Brush tartlet pans with melted butter. In a large bowl, whisk together the 12 tablespoons melted butter, sugar, eggs, almond extract, and flour. Batter will be thick. Stir in cranberries and 3/4 cup toasted nuts. 
  
3.   Fill each mold with 1/2 cup batter. Sprinkle each top with 1 teaspoon walnuts and amber sugar, if desired. Bake until golden and slightly crusty on top, 30 to 40 minutes. A cake tester inserted in the center should come out clean. Transfer to a cooling rack. Once cool, remove tarts from pans. These are best served within a day.  Makes 15.

Source:  www.marthastewart.com,  Photo: Chris Baker