adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sour cranberry Bakewell
Sour cranberry Bakewell
0 Likes
Total Time:
1 hour 50 minutes
Indulgent bakewell tart with delightful praline filling and zesty cranberries. A modern twist on the classic British dessert with a fascinating history.
Ingredients:
  • 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
  • 250 g plain flour plus extra for dusting
  • 100 g icing sugar
  • 125 g cold unsalted butter cut into cubes
  • 1 large free-range egg beaten
  • 1 splash of milk
  • 500 g fresh or frozen cranberries
  • 150 g golden caster sugar
  • 2 oranges
Instructions:
  • For the pastry, combine sifted flour and half of the icing sugar in a large bowl. Add butter and rub until the mixture looks like breadcrumbs. Mix in orange zest, then add beaten egg and a splash of milk until a dough forms. Avoid overworking it. Lightly flour the dough, wrap in clingfilm, and refrigerate for 30 minutes. Roll out the pastry on a floured surface until 0.5cm thick. Place it over a 25cm tart tin, trim off any excess, and prick the base with a fork. Chill for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. Blind bake the pastry lined with greaseproof paper and rice for 12 minutes, remove the paper and rice, then bake for 5 more minutes. Simmer cranberries, sugar, orange zest, and juice until jammy. Let it cool. Process nuts until fine, then mix with butter, sugar, lemon and orange zest, and eggs in the food processor. Add flour and pulse to combine. Spread a third of the cranberry jam over the pastry, top with frangipane filling, more jam, and bake for 45-50 minutes. Let it cool, then make zesty icing with remaining icing sugar and citrus juice. Drizzle over the tart before serving.

Similar Recipes