Cranberry and Almond Bakewell Tart English Classic with a Twist
Treat yourself to a burst of holiday flavor with this Cranberry and Almond Bakewell Tart—an English classic reimagined with a festive twist! This dessert starts with a buttery shortcrust pastry, perfectly golden and crisp, filled with a vibrant layer of tangy-sweet cranberry jam. Topped with a luscious almond frangipane that’s both light and nutty, it’s then adorned with flaked almonds and optional fresh cranberries for a pop of tartness and color. Each bite delivers a harmonious balance of textures and flavors, making it an irresistible centerpiece for your dessert table. Whether dusted with icing sugar or served alongside a steaming cup of tea, this recipe is a delightful modern spin on a beloved tradition, perfect for gatherings or indulgent treats any time of year.
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Recipe Information
Ingredients
- 250 grams Plain flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Icing sugar
- 1 piece Egg yolk
- 1 tablespoon Cold water
- 6 tablespoons Cranberry jam
- 125 grams Ground almonds
- 125 grams Caster sugar
- 125 grams Unsalted butter (softened)
- 2 pieces Eggs
- 0.5 teaspoon Almond extract
- 50 grams Fresh cranberries (optional, for topping)
- 30 grams Flaked almonds
- 1 tablespoon Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
To make the shortcrust pastry, add the plain flour and icing sugar to a large bowl. Rub in the cold diced butter with your fingertips until the mixture resembles breadcrumbs.
Stir in the egg yolk and cold water. Bring the mixture together into a dough, wrap it in cling film, and chill in the fridge for 20 minutes.
Roll out the chilled pastry on a lightly floured surface to a thickness of about 5mm (1/4 inch). Line a 23cm (9-inch) fluted tart tin with the pastry, pressing into the edges. Trim off the excess and prick the base with a fork.
Line the pastry case with baking parchment, fill with baking beans, and blind bake for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes until lightly golden. Set aside to cool.
Spread the cranberry jam evenly over the base of the cooled tart shell.
For the frangipane filling, cream together the softened butter and caster sugar in a bowl until light and fluffy. Beat in the eggs one at a time, followed by the almond extract.
Fold in the ground almonds to create a smooth mixture. Spoon this frangipane mixture over the cranberry jam, smoothing the surface with a spatula.
Sprinkle the flaked almonds on top, and, if desired, dot the surface with fresh cranberries for an extra festive touch.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and golden brown.
Allow the tart to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Dust with icing sugar before serving. Enjoy your Cranberry and Almond Bakewell Tart as a treat with tea or coffee!
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.5 g | 381% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 450.7 g | 164% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 220.5 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 594 mg | 46% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
