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This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Tarts

    Cranberry Bakewell Tart

  1. picture of Cranberry Bakewell Tart
 Tarts
  2. This Christmassy take on the buttery english classic has a subtle tang from the cranberries and orange.

    
    375g ready-made sweet shortcrust pastry
    2 tbsp flaked almonds
    A handful of fresh cranberries, defrosted or rehydrated
    
    CRANBERRY JAM
    375g fresh cranberries, defrosted or rehydrated
    150g golden caster sugar
    Grated zest and juice of 1 orange
    1 star anise
    Half 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 half tsp vanilla paste
    A splash of Calvados or Cointreau
    
    ORANGE ICING
    100g icing sugar
    Grated zest and juice of 1 orange
    
    

    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.

    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 30mins. Preheat the oven to 180C. Once the pastry is chille, line it with greaseproof paper and beans, then bake for 10mins. Remove the beans and paper, then bake for another 15mins or until the pastry is golden brown.

    Once cool, spread the pastry with jam and evenly dollop the frangipane. Sprinkle with cranberries pushing them in a little, the scatter the flaked almonds over. Bake in the oven for 50-55 mins.

    Allow the tart to cool before drizzling with the icing.