Cranberry Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Cranberry Filling:</li><li class="ingredients-single-item">300g fresh or frozen cranberries</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">Zest and juice of 1 orange</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground ginger</li><li class="ingredients-single-item">For the Frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For Finishing:</li><li class="ingredients-single-item">25g flaked almonds</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. This cold butter technique is crucial as it creates pockets of steam when baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and just enough ice-cold water to bring the dough together – the dough should be firm but not sticky. The minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the cranberry filling. In a medium saucepan, combine the cranberries, sugar, orange zest, orange juice, cinnamon, and ginger. Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your 23cm tart tin. Gently press the pastry into the tin, trimming any excess. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is dry and pale golden. This double baking ensures a crisp base that won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools, prepare the frangipane. Cream together the softened butter and caster sugar until pale and fluffy – this should take about 3-4 minutes with an electric mixer. The air incorporated at this stage helps create a light, tender frangipane.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture looks curdled, add a spoonful of ground almonds to help it come back together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in the ground almonds, flour, and almond extract until just combined. Be careful not to overmix, which could toughen the frangipane.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the cooled cranberry filling evenly over the base of the pastry case. Carefully spoon the frangipane over the cranberry layer, spreading it to cover the filling completely. The frangipane will rise during baking, so leave a small margin at the top of the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Scatter the flaked almonds over the top and bake for 25-30 minutes, or until the frangipane is risen, golden brown, and set in the center. If you notice the edges browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing it to a wire rack to cool completely. The cooling time allows the filling to set properly for clean slices.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Before serving, dust lightly with icing sugar for a beautiful finish. This tart is delicious served at room temperature with a dollop of crème fraîche or vanilla ice cream. It will keep well in an airtight container for up to 3 days.</li></ol>