Cranberry and Almond Bakewell Tart: English Classic With a Twist

Recipe by French Tart
READY IN: 1hr 15mins
SERVES: 12-16




  • 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.