Sour cranberry Bakewell

Serves 12 to 16

  • For the pastry

  • 250 g plain flour, plus extra for dusting

  • 100 g icing sugar, sifted

  • 125 g cold unsalted butter, cut into cubes

  • 1 orange

  • 1 large free-range egg, beaten

  • a splash of milk

  • For the cranberry jam

  • 500 g fresh or frozen cranberries

  • 150 g golden caster sugar

  • 2 oranges

  • For the frangipane

  • 100 g blanched hazelnuts

  • 100 g shelled walnuts

  • 250 g cold unsalted butter, cut into cubes

  • 250 g golden caster sugar

  • 1 lemon

  • 1 orange

  • 3 large free-range, eggs

  • 60 g plain flour

I'm really excited about this tart. It's my contribution to the evolutionary journey of the great British Bakewell tart, which was born when somebody in a pub kitchen made a mistake while making a Bakewell pudding. I'm using hazelnuts and walnuts in place of almonds to give the filling a wicked sort of praline flavour.



Sift the flour and half the icing sugar into a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in the zest of the orange, then add the beaten egg and a small splash of milk and mix together until you have a ball of dough. Don't work it too much. Lightly flour the dough, wrap it in cling film, then chill in the fridge for 30 minutes. After that time, roll the pastry out on a clean floured surface until it's about 0.5cm thick. Loosely roll it around the rolling pin, then unroll it over a 25cm loose-bottomed tart tin. Ease the pastry into the tin, pushing it into the corners. Trim off any excess overhanging pastry, wrap that in cling film and keep for use in another recipe. Prick the base of the tart all over with a fork. Cover with cling film and chill in the fridge for another 30 minutes.



Preheat the oven to 180°C/350°F/gas 4. Remove the cling film from the chilled base, then line it with scrunched-up greaseproof paper and dried rice. Blind bake for 12 minutes, then remove the paper and rice and bake for a further 5 minutes. Meanwhile, put a large pan on a medium heat and add the cranberries, sugar and the zest and juice from 11⁄2 oranges. Bring to the boil, then reduce to a simmer over a medium to low heat and cook for 15 minutes, stirring occasionally, until lovely and jammy. At this point, take the pan off the heat and leave to cool.



Blitz the nuts for the filling in a food processor until really fine. Tip into a clean bowl, then put the butter and sugar into the food processor and whiz until pale, creamy and fluffy. Grate the zest of the lemon and orange into the food processor, then crack in the eggs, one at a time, keeping the food processor running until well mixed. Tip the blitzed nuts back into the food processor along with the flour, and blitz again to mix. Set aside.



Spread a third of your cooled cranberry jam mixture over the base of your pastry case, then spoon over the frangipane and gently spread it out. Dot a few more blobs of cranberry jam on top, and put the rest of it aside (it will be delicious on toast and makes the perfect filling for jam tarts. Cook the tart in the hot oven for 45 to 50 minutes, or until golden and set. Once cooked, leave to cool for 20 minutes, then transfer to a wire rack while you make your icing.



Put the remaining icing sugar into a bowl, then squeeze in drops of juice from the zested orange and lemon until you have a nice thick drizzly mixture. Serve the tart drizzled with that zesty icing, and with a little dollop of cream, if you like.

Nutritional Information

Sour cranberry Bakewell

With orange & lemon sherbet drizzle sauce

More Father's day recipes >
0 foodies cooked this
My sweet and sour bakewell tart has a wicked praline filling, and the sour cranberries really make the whole thing sing.
Serves 12 to 16
1h 50m
Not too tricky
Method

I'm really excited about this tart. It's my contribution to the evolutionary journey of the great British Bakewell tart, which was born when somebody in a pub kitchen made a mistake while making a Bakewell pudding. I'm using hazelnuts and walnuts in place of almonds to give the filling a wicked sort of praline flavour.

Sift the flour and half the icing sugar into a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in the zest of the orange, then add the beaten egg and a small splash of milk and mix together until you have a ball of dough. Don't work it too much. Lightly flour the dough, wrap it in cling film, then chill in the fridge for 30 minutes. After that time, roll the pastry out on a clean floured surface until it's about 0.5cm thick. Loosely roll it around the rolling pin, then unroll it over a 25cm loose-bottomed tart tin. Ease the pastry into the tin, pushing it into the corners. Trim off any excess overhanging pastry, wrap that in cling film and keep for use in another recipe. Prick the base of the tart all over with a fork. Cover with cling film and chill in the fridge for another 30 minutes.

Preheat the oven to 180°C/350°F/gas 4. Remove the cling film from the chilled base, then line it with scrunched-up greaseproof paper and dried rice. Blind bake for 12 minutes, then remove the paper and rice and bake for a further 5 minutes. Meanwhile, put a large pan on a medium heat and add the cranberries, sugar and the zest and juice from 11⁄2 oranges. Bring to the boil, then reduce to a simmer over a medium to low heat and cook for 15 minutes, stirring occasionally, until lovely and jammy. At this point, take the pan off the heat and leave to cool.

Blitz the nuts for the filling in a food processor until really fine. Tip into a clean bowl, then put the butter and sugar into the food processor and whiz until pale, creamy and fluffy. Grate the zest of the lemon and orange into the food processor, then crack in the eggs, one at a time, keeping the food processor running until well mixed. Tip the blitzed nuts back into the food processor along with the flour, and blitz again to mix. Set aside.

Spread a third of your cooled cranberry jam mixture over the base of your pastry case, then spoon over the frangipane and gently spread it out. Dot a few more blobs of cranberry jam on top, and put the rest of it aside (it will be delicious on toast and makes the perfect filling for jam tarts. Cook the tart in the hot oven for 45 to 50 minutes, or until golden and set. Once cooked, leave to cool for 20 minutes, then transfer to a wire rack while you make your icing.

Put the remaining icing sugar into a bowl, then squeeze in drops of juice from the zested orange and lemon until you have a nice thick drizzly mixture. Serve the tart drizzled with that zesty icing, and with a little dollop of cream, if you like.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 634 32%
  • Carbs 66.8g 29%
  • Sugar 46.8g 52%
  • Fat 39.4g 56%
  • Saturates 17g 85%
  • Protein 7.6g 17%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up