I’m finally free from work for over two weeks, and I have to say, I feel great. I’m ready to get all blissed out on holiday treats, maybe drink some Bailey’s while watching Elf. I’m ready to decorate some ugly Christmas cookies with my child who, thankfully, is never to old for a bit of Christmas magic. Thankfully, she’s much more sensible about the eating of these cookies. I fully intend to eat at least one too many.
And under no circumstances will I be dieting, or even feeling guilty about it. There will be time enough for that in January. Maybe my New Year’s resolution this year should be to stop feeling guilty about everything. Would people even know me? Maybe they’d actually like me.
I’ve got a treat for you today that will make us all universally popular. This Cranberry Bakewell Tart is a beautiful winter version of this sweet treat. A fat wedge of this along side a steaming cup of tea is exactly when you need when you come in from the cold after a long day. It also keeps well so it’s great to share with holiday visitors. Ours lasted a week. (Maybe don’t mention we didn’t have any visitors in that time. We may have eaten it all ourselves.)
This recipe may look daunting on paper as there are three different components involved, but I assure you, they’re all quite simple. It’s just some pie crust, an almond filling, and some royal icing. Oh, and pick up some adorable sugar decorations at the grocery store just for fun.
Let’s all be totally chill this holiday season and eat as much Cranberry Bakewell Tart as we want. I’m into it.
- 1-1/4 cups all-purpose flour
- 1/3 cup ground almonds
- 1/3 cup powdered sugar
- 4.5 ounces butter, cold and cut into chunks
- 1 egg
- Pinch of salt
- Approximately 3 tablespoons ice water
- 4.5 ounces butter
- 1/2 cup plus 2 tablespoons sugar
- 3 eggs
- zest of 1 clementine
- 1-1/4 cups ground almonds
- 1 cup smooth cranberry sauce
- 1 packet egg white powder (equivalent of 1 egg white)
- 2 teaspoons warm water
- 2 cups powdered sugar
- Juice of 1 clementine
- Additional juice or water to reach desired consistency
- Put the flour, ground almonds, and powdered sugar into the bowl of your food processor and pulse to combine and work out any lumps. Add your cold butter chunks and pulse until the butter is incorporated. It may look a bit like wet sand.
- Beat together the egg, salt, and 3 tablespoons ice water. With your food processor running, slowly add this mixture down the chute. Process your mixture until it just starts to come together. You may need to add a bit more ice water to make this happen.
- Turn your dough out onto some plastic wrap. Give it a bit of a smoosh to make it all come together, then shape it into a disc, wrap it tightly, and stash it in the fridge while you make the filling. You can make the dough the night before if you wish.
- Preheat your oven to 400F (200C) and dig out your 10 inch tart pan with a removable bottom.
- Melt your butter and let it cool slightly.
- In a large mixing bowl, whisk together sugar, eggs, and zest. Add melted butter and whisk to combine. Finally, mix in the ground almonds.
- Roll out your dough to fit your tart pan. Lay the dough in and trim the edges. Prick the dough all over with a fork.
- Spread the cranberry sauce over the bottom of the the tart. I didn't measure. I just spooned and spread.
- Next pour the the filling into the pan and gently spread it evenly making sure it goes all the way the edge and covers all the jam.
- Bake for 40-45 minutes. It will be brown and puffy when you take it out of the oven (hopefully not as brown as mine was), but will flatten out as it cools.
- Allow your tart to cool completely before icing.
- Put the egg white powder and warm water into a mixing bowl and beat with an electric mixer until it becomes foamy and eventually forms soft peaks. Add the powdered sugar and clementine juice and mix until it comes together. You may need to add more water or orange juice to get the right consistency. You want this to be thick but not pasty.
- Spread the icing onto your tart. Add cute little decorations if you got 'em.