From the Deanery kitchen: Cranberry and almond tart

A delicious and simple recipe made with fresh cranberries and ground almonds. This is a family favourite in the Deanery at Christmas.

You could use ready-made shortcrust or sweet pastry instead of making your own.
Happy baking!

What you need

What you need

You will need the following ingredients as well as a flat pie tin and baking parchment.

For the pastry

  • 200g plain flour
  • 150g butter, chilled
  • 20g caster sugar
  • 1 large egg yolk

For the filling

  • 200g fresh cranberries
  • 200g caster sugar
  • 150g butter, softened
  • 175 ground almonds
  • 3 large eggs, beaten

 

Method

  1. Mix the cranberries with 50g of the sugar and set aside
  2. Make the pastry: mix the flour and sugar, rub in the butter until it looks like breadcrumbs and then add the egg yolk
  3. Bring the mix together (if it seems too dry add a splash of cold water). Knead on a floured surface until smooth, then wrap in clingfilm and put in the fridge for 20 minutes
  4. Preheat the oven to 190 degrees (175 degrees for fan-assisted oven) / Gas mark 5
  5. Roll out the pastry and line a 24cm flan tin. Return to the fridge for 10 minutes
  6. Line the pastry with baking parchment and baking beans (or any dried beans, or even rice) and bake for 15 minutes
  7. Put the remaining sugar and butter in a food processor or mixer and mix until smooth (or beat in a bowl with a wooden spoon)
  8. Add the almonds and mix well and then add the eggs a little at a time. Fold in the cranberries
  9. Reduce the oven temperature to 170 degrees (150 degrees for fan-assisted oven) / Gas mark 3. Remove the paper and beans and pour in the filling mixture. Smooth the surface
  10. Bake for 40 to 50 minutes until set in the middle. Cool in the tin then dust with icing sugar if you like

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