Bakewell Tart With Cranberry Sauce Recipes

BAKEWELL TART WITH CRANBERRY SAUCE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
• Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
• If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
• Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
• Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.

CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST

Steps:

• Shortcrust Pastry:.
• Sieve the flour into a large bowl and add a pinch of salt. Mix.
• 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.
• Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
• Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
• Place a circle of baking parchment on top of the pastry and fill with baking beans.
• Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
• Take out and carefully remove the baking beans and parchment.
• Return to the oven for a further 5 minutes.
• Remove and allow to cool slightly.
• Bakewell Topping:.
• Beat the butter and sugar together until light and fluffy.
• Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
• Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
• Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
• Sprinkle the cranberries over the top and then the flaked almonds.
• Bake for 35 to 45 minutes or until golden and firm to the touch.
• Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
• Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
• Cooking time includes pre-baking pastry.