Cranberry bakewell

Cranberry bakewell

dessert recipes | serves 16

This Christmassy take on the buttery English classic has a subtle tang from the cranberries and orange.

1. To make the jam, simmer the ingredients, stirring occasionally, until thickened.Taste; if it’s too sour, stir in a little more sugar. Cool, then remove the star anise.
2. Roll out the pastry to line a greased, 23cm loose-bottomed tart tin. Chill in the fridge for an hour. Meanwhile, combine all the frangipane ingredients in a food processor until smooth. Wrap in clingfilm and chill in the fridge with the pastry for 30 minutes. Preheat the oven to 180C/gas 4.
4. Once the pastry case is chilled, line it with greaseproof paper and fill with dried beans or rice, and bake for 10 minutes. Remove the beans and paper and bake for another 15 minutes, or until the pastry is golden and firm to touch. Remove from the oven.
3. Once cool, spread the pastry with the jam, then evenly dollop over the frangipane and sprinkle with the cranberries, pushing in a little, then scatter with flaked almonds. Bake in the oven for 50–55 minutes, until golden brown. Allow the tart to cool while you make your icing, if using. You can serve the tart slightly warm with crθme fraξche, or at room temperature, drizzled with icing.

 

Recipe Ginny Rolfe
Photo Tara Fisher


from Issue 14

ingredients

• 375g ready-made sweet shortcrust pastry
• 2 tbsp flaked almonds
• A handful of cranberries – fresh, defrosted or rehydrated
Cranberry jam
• 375g cranberries – fresh or defrosted
• About 150g golden caster sugar
• Grated zest and juice of 1 orange
• 1 star anise
• ½ tsp ground cinnamon
Frangipane
• 300g ground almonds
• 2 heaped tbsp plain flour
• 300g golden caster sugar
• 250g unsalted butter
• 2 eggs
• 1 vanilla pod, split and seeds scraped, or ½ tsp vanilla paste
• A splash of calvados or Cointreau
Orange icing (optional)
• 100g icing sugar
• Grated zest and juice of 1 orange

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