BAKEWELL TART WITH CRANBERRY SAUCE
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make extra sauce - or a good excuse to use up leftovers. Temperatures are key to the result: The cranberry sauce needs to be slightly warm to spread over the prebaked pie crust, and the frangipane must be fridge-cold to prevent it from splitting in the oven.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h30m
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 10
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Oso Calhoun
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Monica Jenkins
[email protected]I found this recipe to be a bit confusing. The instructions were not very clear, and I had to guess at some of the steps.
Nisha Nisu
[email protected]I'm not sure if I did something wrong, but my tart didn't turn out as well as I had hoped. The pastry was a bit dry, and the almond filling was too runny.
Sarah Wachaga
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion. The high-quality ingredients really make a difference in the flavor.
dreamy girl
[email protected]I love the way this tart looks. It's so elegant and sophisticated. I'm sure it would be a hit at any party or gathering.
CARLOS F1
[email protected]This tart is the perfect dessert for a winter holiday gathering. The cranberries and almonds give it a festive flavor that is sure to put everyone in the holiday spirit.
Rene Simiyu
[email protected]I made this tart for a special occasion, and it was a huge success. Everyone loved it, and I received many compliments on my baking skills.
Brigitte Lenong
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious dessert that is sure to impress your guests.
Wilfred Margaret
[email protected]I'm not a big fan of almonds, but I really enjoyed this tart. The almond filling is not overpowering, and it pairs well with the cranberry sauce.
Mugen Sonzai
[email protected]This tart is a great way to use up leftover cranberries. I had a bag of cranberries that I needed to use up, and this recipe was the perfect solution.
nawid Amad Joya
[email protected]I love that this recipe uses fresh cranberries. It gives the tart a wonderfully vibrant flavor. I also appreciate that the recipe is not too sweet.
Pedro Henrique da Costa Segabinazzi
[email protected]This tart is absolutely delicious! The almond filling is creamy and flavorful, and the cranberry sauce adds a perfect touch of tartness. I will definitely be making this again.
Abdirahmam Farhan
[email protected]I've made this tart several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Deborah Welch
[email protected]I made this tart for a potluck, and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Mardonet Coetzee
[email protected]This tart is the perfect balance of sweet and tart. The cranberry sauce adds a lovely tang that complements the almond filling perfectly.
Dominick Diaz
[email protected]I love how easy this recipe is to follow. Even though I'm not an experienced baker, I was able to make a tart that looked and tasted like it came from a professional bakery.
Veronica Felix
[email protected]This Bakewell tart recipe is a total winner! The combination of the almond filling, sweet jam, and buttery pastry is just divine. I made it for a family gathering, and it was gone in no time.