Name: Cranberry & amaretto bakewell tart
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 250g plain flour, plus extra for dusting -; ¼ tsp fine sea salt -; 2 tbsp icing sugar -; 140g cold butter, cubed -; 2 egg yolks, beaten (freeze the whites for another recipe) -; 50g flaked almonds -; 50g icing sugar -; 150g fresh or frozen cranberries -; 100g light brown soft sugar -; 2 tbsp amaretto or orange liqueur -; 100g salted butter, softened -; 100g caster sugar -; 1 large orange, zested and juiced -; 50g ground almonds -; 4 amaretti biscuits, crushed -; 1 tsp almond extract -; 2 eggs, beaten -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry & amaretto bakewell tart

1. 250g plain flour, plus extra for dusting -

2. ¼ tsp fine sea salt -

3. 2 tbsp icing sugar -

4. 140g cold butter, cubed -

5. 2 egg yolks, beaten (freeze the whites for another recipe) -

6. 50g flaked almonds -

7. 50g icing sugar -

8. 150g fresh or frozen cranberries -

9. 100g light brown soft sugar -

10. 2 tbsp amaretto or orange liqueur -

11. 100g salted butter, softened -

12. 100g caster sugar -

13. 1 large orange, zested and juiced -

14. 50g ground almonds -

15. 4 amaretti biscuits, crushed -

16. 1 tsp almond extract -

17. 2 eggs, beaten -

How to cook deliciously - Cranberry & amaretto bakewell tart

1. Stage

Heat the oven to 200C/180C fan/gas 6. Tip the flour, salt and icing sugar into a food processor and blitz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks, then quickly pulse to combine. Add 1-2 tbsp of ice-cold water and pulse again until it comes together. Tip out onto a lightly floured surface, then form into a disc, cover and chill for 30 mins.

2. Stage

Roll the pastry out on a lightly floured surface to a roughly 25cm circle that’s the thickness of a £1 coin. Use it to line a 20cm fluted tart tin, leaving the excess overhanging the side. Line with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 7-10 mins more until the base is evenly cooked. Trim away any excess pastry with a serrated knife.

3. Stage

For the jam, tip the cranberries, sugar and liqueur into a saucepan set over a medium heat. Simmer for 10-15 mins until the mixture has thickened and is reduced, then remove from the heat. Set aside.

4. Stage

For the frangipane, beat the butter and caster sugar together with an electric whisk until combined. Add half the orange zest, the ground almonds, crushed amaretti biscuits, the almond extract and eggs, and beat for a further minute. Spread the cranberry jam over the base of the pastry case, then spoon over the frangipane. Scatter over the flaked almonds and bake for 35-40 mins until the frangipane is golden and firm – check after 35 mins and cover if it’s starting to brown too quickly. Leave to cool completely in the tin.

5. Stage

Beat the icing sugar with 1 tbsp orange juice and the remaining orange zest to create a thick but drizzly icing. Drizzle this over the cooled tart before serving. Will keep in an airtight container at room temperature for up to three days.