For the Crust:

1. Preheat oven to 350F. Butter a 10 inch tart pan with removable bottom. 
2. In a medium bowl, mix together the graham cracker crumbs, cinnamon, sugar, and salt. 
3. Pour in the melted butter, mix until completely combined. 
4. Press into the tart pan, going up the sides until its evenly distributed. 
5. Bake for 14 minutes. 
6. Set aside to cool down.

For the Filling:

1. Roughly chop the strawberries, about half inch diced.
2. In a medium saucepan, place the frozen cranberries, strawberries, sugar, lemon juice, and 2 tablespoons water. Stir until combined. 
3. Bring to a boil and then simmer for about 15 minutes, stirring occasionally. 
4. Mix the cornstarch and1 teaspoon water in a small bowl, stir it into the berry mixture. 
5. Stir until all of the liquid is almonst gone and thickened. Add the vanilla and almond extracts and turn off the heat. Stir until mixed thoroughly. 
6. Place in the refrigerator to cool. 

For the Pastry Cream:

1. Place the egg yolks, cornstarch, and sugar in a medium bowl, whisk until completely combined and homogenous. 
2. Place the heavy cream and milk into a medium saucepan, heat the mixture on medium heat until its simmering. 
3. Making sure your bowl is secure on the counter (place a wet towl underneath) pour half of the hot milk mixture SLOWLY while whisking constantly into the egg mixture, this is tempering the egg. 
4. Take the tempered egg mixture and pour it back into the milk mixture on the stove, whisking constantly. 
5. Keep whisking on the stove until it has thickened and its bubbling, at this point you can take it off the heat and add the butter, extracts, and salt. 
6. Whisk until combined and the butter is incorporated, pour into a bowl, place plastic wrap directly on the surface so it doesn't form a skin.
7. Place in the refrigerator until cold. 

Before assembling make sure filling and pastry cream are completely cooled. 

To Assemble:

1. Pour the cranberry strawberry jam on top of the graham cracker crust, spreading it out evenly. 
2. Pour the pastry cream on top of the jam, spreading it out evenly. 
3. Finish with berries and edible flowers.
4. Store in the refrigerator, covered for up to 5 days. (if it lasts that long!)