Yet more cranberries!
This is a festive recipe for carrying on the Christmas celebrations- it’s good to drag it out for as long as possible, and this tart is guaranteed to keep you feeling festive! It’s perfect for snuggling up on Boxing Day by the fire, reading a new book.
It’s the winter version of the raspberry frangipane tart that is one of my all-time summer favourites.
I hope everyone had wonderful Christmasses and that the festivities continue long into the weekend!
Cranberry Frangipane Tart
For the cranberry jam:
190g fresh cranberries
about 75g caster sugar
grated zest and juice of one small orange
1/4 teaspoon ground cinnamon
Simmer all the ingredients until thickened, stirring occasionally. You might need to add more sugar if it’s too sour- so taste it!
For the pastry:
250g cold butter
150g plain flour
1 tablespoon caster sugar
Begin by rubbing the butter into the flour, until it resembles bread crumbs. Stir in the caster sugar. Slowly add cold water to the mixture, mixing until it comes together to form a ball of dough. Roll out the pastry and place into a greased pie tin, then leave to rest in the fridge for at least half an hour.
Bake the pastry blind at 180 degrees for about 20-25 minutes, or until it has started to go golden brown, but not too dark.
For the filling:
175g caster sugar
125g ground almonds
65g plain flour
1/2 teaspoon baking powder
Once the pastry is cool, spread an even layer of cranberry jam over the bottom, then spoon the frangipane filling on top.
Decorate with a few dried cranberries before baking for about 25-30 minutes or until the filling has set and is slightly golden brown. Once cool, drizzle with some water icing and serve immediately with a large mug of tea.