Ingredients
-
-
12
-
6
-
1
-
-
-
6
-
6
-
3
-
2
-
6
-
3 - 4
-
3
-
3
-
12
Directions
Cranberry and Almond Bakewell Tart: English Classic With a Twist,This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.,Well, I wasn’t able to do this up with fresh cranberries, but I still have some very much pampered frozen ones stashed away & was happy to use some of them for this outstandingly wonderful tasting tart! I really enjoy preparing your recipes & the time involved is never a problem, so I even made your pastry for this satisfying treat! Thanks for sharing this great recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 24],This was my last french tart recipe I made for lunch and my family. This was 10 stars – very easy and so yummy. I managed to get 16 slices out of it for 8 people and we ate it all. I am going to try it with raspberries next time. Thanks for all your recipes and a good lunch for my family. used chilled ready rolled pastry.
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Steps
|
1
Done
|
Shortcrust Pastry: |
|
2
Done
|
Sieve the Flour Into a Large Bowl and Add a Pinch of Salt. Mix. |
|
3
Done
|
Cut the Butter or Margarine Into the Flour, and Then With Your Fingertips, Rub the Fat Into the Flour, Until the Mixture Resembles Fine Breadcrumbs. |
|
4
Done
|
Add Cold Water Gradually, Until the Pastry Just Comes Together, It Should not Be Sticky. |
|
5
Done
|
Roll the Pastry Out and Line a 10" to 11" Greased and Lined Round, Deep Flan Tin. |
|
6
Done
|
Place a Circle of Baking Parchment on Top of the Pastry and Fill With Baking Beans. |
|
7
Done
|
Bake Blind in a Pre-Heated Oven 200c/400f/Gas Mark 6 For 10 Minutes. |
|
8
Done
|
Take Out and Carefully Remove the Baking Beans and Parchment. |
|
9
Done
|
Return to the Oven For a Further 5 Minutes. |
|
10
Done
|
Remove and Allow to Cool Slightly. |
|
11
Done
|
Bakewell Topping: |
|
12
Done
|
Beat the Butter and Sugar Together Until Light and Fluffy. |
|
13
Done
|
Gradually Add the Beaten Eggs and Then Fold in the Flour and Ground Almonds. Add the Almond Essence to Taste and Mix Well. |
|
14
Done
|
Mix the Raspberry Jam and Cranberry Sauce Together and Spread Over the Base of the Pastry Case. |
|
15
Done
|
Spoon the Almond Mixture Over the Top, Making Sure It Reaches the Edges and It Is Even and Smooth. |
