Preheat oven to 325. If using brown butter, make this first and set in the refrigerator to cool and firm up before mixing into the crust.

In a large mixing bowl, add both flours and salt, and whisk to combine. Add wet ingredients and mix until combined and a soft dough forms. Form dough into a ball and wrap in plastic. Chill in the refrigerator for 20 minutes until firm. Dough should be chilled but still pliable enough to roll out.

While your dough chills, cut two large pieces of parchment paper and place on your counter top. Weigh down the pieces to keep them flat if necessary. Once dough is chilled, roll out between the two sheets of parchment, to a 11-12 inch circle, with about a 1/8 inch thickness. Transfer to a rimless cookie sheet (or use the bottom of a standard baking sheet) and freeze for 5-10 minutes. Again you want the dough to firm up, but not be too stiff. (See notes about rolling dough).

Remove dough round from freezer, gently peel off the top layer of parchment, and invert round into the tart pan. Gently peel off the second layer of parchment. Press dough into the pan, using your fingers to shape it against the bottoms and sides. The dough does break easily, however it is extremely forgiving. Use extra dough pieces to fill cracks or holes, which won't show after baking.

Transfer pan to the oven and bake for 15-20 minutes, rotating halfway through for even browning. Crust should appear light golden brown and feel slightly dry. Set aside to cool.

Once cooled, sprinkle the bottom of the crust with additional 2 tablespoons of almond flour.

Core the pears and cut into 1/4 inch wedges. Melt 1 tablespoon butter, ghee, or palm oil in a large skillet over medium heat, and add 2 tablespoons honey or maple syrup, 1/4 teaspoon vanilla, 1/2 teaspoon orange zest, and 1/4 teaspoon apple pie spice. Add pears and cranberries, and stirring occasionally, simmer 8-10 minutes until the fruit is broken down and softened. Using a large spoon, crush pieces further to allow juice to release and bring the compote together.

Cook another 5-10 minutes or until a majority of the liquid has evaporated. Remove mixture from heat, transfer to a small bowl, and set aside to cool. Rinse and wipe out the skillet, then return to the stove.

Core apples and cut into uniform 1/4 inch slices. Melt 1 tablespoon butter, ghee, or palm oil in the same skillet over medium heat, and add remaining 2 tablespoons honey or maple syrup, 1/4 teaspoon vanilla, 1/2 teaspoon orange zest, and 1/4 teaspoon apple pie spice. Add apple slices and cook for about 5 minutes, or just until the slices start to soften. Set aside to cool.

Scoop pear cranberry mixture into the par baked crust, spreading to coat the bottom evenly. Add the apple slices on top, arranging in a concentric circle, rose pattern, or both. Melt remaining tablespoon of butter, ghee, or palm oil and brush on top of the apples.

Transfer tart to the warm oven and bake for 25-30 minutes, or until the apples are tender and beginning to brown. Rotate pan halfway through, and watch to make sure the crust edges are not burning. If they brown too quickly, use a pie shield or pieces of parchment or foil to cover the edges.

Remove from oven and let cool on a wire rack. Tart is best served the same day, but can be wrapped and stored in the refrigerator for a couple of days. Serve at room temperature.