Monday, 13 February 2012

Cranberry Bakewell - Jamie's Britain

Cranberry Bakewell Tart

It was such a pleasure watching Jamie Oliver's 'Jamie's Great Britain'. Despite my vegetarian tendencies, I was even salivating at the roasts and pork pies! I think it must be nearly time for me to get back to my homeland!
One of the best episodes was in Derbyshire and particularly tempting was the cranberry bakewell tart!
I decided to give it a go a couple of Sundays ago and here are the results! A tart-but-sweet tart! This recipe is adapted very slightly as I couldn't find all the ingredients.

Jamie's Cranberry Bakewell


Filling/ Jam
300g cranberries (frozen or dried)
zest and juice of one orange
I used re hydrated dried berries; wash them in hot water to remove oil, put them in a pan with 100ml water and the orange juice. Simmer for 10mins remove from the heat and leave covered for one hour.
150g sugar

Batter/ Frangipane
100g walnuts crushed or blitzed
100g almonds crushed or blitzed
250g butter
250g sugar
zest and juice of a lemon
zest and juice of an orange
3 eggs
60g plain flour

St Clements icing
1/2 orange and 1/2 a lemon juiced and zested
100g icing sugar

Sweet shortcrust pastry- makes 500g
500g plain flour
50g sugar
250g cold butter cubed
zest  of one lemon
2 large eggs
a splash of milk

(the additional pastry dough can be frozen to use later)


1. Make the filling. Place the sugar and cranberries into a saucepan or wok. Leave on a low heat and stir occasionally to ensure all berries are evenly warmed through.
2. Make the pastry. Rub the butter into the sifted flour using your finger tips. Once resembling bread crumbs, add the sugar, bind together with the lemon, eggs and milk until it is a soft sticky dough. Wrap in cling film and refrigerate for 30 mins.
3. Make the batter. Blend the sugar and butter until creamy, use a mixer or a wooden spoon but make sure it is light and fluffy. Add the blitzed nuts, lemon and orange zest/juice and eggs. Mix well & add the flour.
4. Take the pastry out the fridge. Roll out on a floured surface to about the thickness of a pound coin. Tease it into the folds of a greased baking tray, preferably one with a removable bottom. Bake this blind for 12 minutes using baking beans or lentils.
5. Checking on your cranberries, taste for tartness and add more sugar if necessary, cook to reduce liquid but be careful not to burn the sugar. Add the lemon and orange juice/zest to finish.
6. Place the berry filling into the pastry case. Hold a bit back for dressing. Top with dollops of the batter.
7. Sprinkle with some of the remaining berries on the top. You could use the additional pastry to make a lattice or decorate the top.
8. Bake on 170C for 45-50 minutes.
9. Make the icing. Mix 100g sifted icing sugar with a little lemon and orange juice until a thick runny consistency is made. Drizzle lightly over the cooled tart.

Slice of chewy cranberry bakewell tart

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