Preheat oven to 350. Using four small tart cups (mine were 4 inch diameter paper baking tart liners found at Bed Bath and Beyond) place 1/4 of the cranberry sauce at the bottom of each, then sprinkle the chopped walnuts over the cranberry sauce. In a bowl mix together the eggs, melted butter, sugar, flour salt, vanilla and almond extracts. Using a spoon distribute batter (which will be very thick) among the four tart cups. Sprinkle a little coarse sugar on top of each tart cup.