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Cranberry bakewell
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Total Time:
1 hour 40 minutes
Festive twist on traditional shortbread with cranberries and orange zest for a bright flavor.
Ingredients:
  • 375g sweet shortcrust pastry
  • 1 handful cranberries fresh, defrosted or dehydrated

  • 1 orange
  • 375g cranberries fresh or defrosted
  • 150g golden caster sugar
  • 1 star anise
  • 1/2 teaspoon ground cinnamon
  • 1 vanilla pod or 1/2 a teaspoon vanilla paste
  • 300g ground almonds
  • 2 heaped tablespoons plain flour
  • 300g golden caster sugar
  • 250g unsalted butter
  • 2 large eggs free-range
  • 1 splash calvados or Cointreau
  • 1 orange
  • 100g icing sugar
Instructions:
  • Prepare the jam by grating the orange zest and squeezing the juice into a pan. Simmer with the rest of the ingredients until thickened, stirring occasionally. Adjust sweetness if needed. Cool and remove the star anise. Line a 23cm tart tin with pastry and chill. Combine frangipane ingredients in a food processor, chill for 30 minutes. Preheat oven to 180ºC/gas 4. Blind bake pastry, then spread jam over it. Add frangipane, cranberries, and almonds. Bake for 50-55 minutes until golden. Make icing by mixing orange zest, icing sugar, and juice. Serve tart warm with crème fraîche or at room temperature with icing.

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