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    Cranberry Almond Tart

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    Cranberry Almond Tart

    • Preparation time: 40 minutes, plus 30 minutes chilling
    • Cooking time: 1 hour, 5 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 8


    • Filling
    • 200g fresh cranberries
    • 200g caster sugar
    • 150g unsalted butter, softened
    • 175g ground almonds
    • 3 large eggs, beaten
    • Pastry
    • 4 tsp caster sugar
    • 150g unsalted butter, chilled
    • 200g plain flour
    • 1 large egg yolk


    1. Mix the cranberries with 50g of the caster sugar in a bowl and set aside.
    2. To make the pastry, mix the flour and sugar, then rub in the butter until the mix resembles breadcrumbs. Mix the egg yolk with 1 tbsp cold water and add most of this to the mixture. Bring the mix together to form a dough. If it seems dry, add the rest of the egg and water. Knead on a floured surface until smooth then wrap in clingfilm. Chill for 20 minutes.
    3. Preheat the oven to 190°C/gas 5.
    4. Roll out the pastry on a floured surface and use it to line a 24cm flan tin. Return to the fridge for another 10 minutes, then line with baking parchment and dried beans and bake blind for 15 minutes. Meanwhile, make the filling: put the remaining 150g sugar and the butter into a food processor and mix until smooth. Add the almonds and process, then add the beaten eggs little by little until the mixture is well combined - a minute or so. Transfer to a bowl and fold in the cranberries.
    5. Remove the pastry from the oven and turn it down to 170°C/gas 3. Remove the beans and paper and pour in the filling mixture. Quickly smooth the surface and return to the oven. Bake for 40-50 mins until set in the middle. Cool in the tin. Dust with icing sugar and serve with cream.

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