Cranberry and Almond Bakewell Tart: English Classic With a Twist

French Tart's Note:

This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12-16

Yield: 12.0 Slices

Pastry

• 12 ounces plain flour
• 6 ounces butter or 6 ounces margarine or 6 ounces margarine , and butter combined
• 1 pinch salt
• cold water , to mix

Bakewell Tart

• 6 ounces unsalted butter , softened
• 6 ounces caster sugar or 6 ounces superfine sugar
• 3 large eggs , lightly beaten
• 2 ounces self raising flour
• 6 ounces ground almonds
• 3 -4 drops almond essence
• 3 tablespoons raspberry jam
• 3 tablespoons cranberry sauce or 3 tablespoons jam
• 12 ounces fresh cranberries
• 2 ounces sliced almonds
• icing sugar , for dusting

Optional

• 16 ounces ready-made shortcrust pastry , instead of home-made pastry (optional)

Directions:

1. Shortcrust Pastry:.
2. Sieve the flour into a large bowl and add a pinch of salt. Mix.
3. 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.
4. Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
5. Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
6. Place a circle of baking parchment on top of the pastry and fill with baking beans.
7. Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
8. Take out and carefully remove the baking beans and parchment.
9. Return to the oven for a further 5 minutes.
10. Remove and allow to cool slightly.
11. Bakewell Topping:.
12. Beat the butter and sugar together until light and fluffy.
13. Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
14. Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
15. Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
16. Sprinkle the cranberries over the top and then the flaked almonds.
17. Bake for 35 to 45 minutes or until golden and firm to the touch.
18. Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
19. Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
20. Cooking time includes pre-baking pastry.

Reviews

[Sydney Mike]

Well, I wasn't able to do this up with fresh cranberries, but I still have some very much pampered frozen ones stashed away & was happy to use some of them for this outstandingly wonderful tasting tart! I really enjoy preparing your recipes & the time involved is never a problem, so I even made your pastry for this satisfying treat! Thanks for sharing this great recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 24]

[Chef #244631]

This was my last french tart recipe I made for lunch and my family. This was 10 stars - very easy and so yummy. I managed to get 16 slices out of it for 8 people and we ate it all. I am going to try it with raspberries next time. Thanks for all your recipes and a good lunch for my family. I used chilled ready rolled pastry.