Boxing day Bakewell tart
Prep time: 55 minsTotal time: 
Boxing day Bakewell tart
Sharp cranberries help balance the sweetness of this pretty tart. You can make the tart up to two days ahead, but be sure to decorate just before serving
Prep time: 55 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 x 320g sheet shortcrust pastry
- 120g granulated sugar
- 30g frozen cranberries, defrosted
- rosemary sprigs
For the spiced cranberry jam
- 375g frozen cranberries, defrosted
- zest and juice of 1 orange
- 150g golden caster sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ ground allspice
For the frangipane
- 60g butter, softened
- 60g golden caster sugar
- 1 egg
- 60g ground almonds
- zest of 1 orange
- ½ tsp almond extract
For the white chocolate ganache
- 150g white chocolate, finely chopped
- 70ml double cream
- 20g butter, softened
Step by step
This recipe makes a jar of cranberry jam. Sterilise a jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5), then store the jam in the fridge for up to a month.
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Combine all the jam ingredients in a large saucepan and simmer gently until the sugar dissolves. Turn the heat up to medium-high and continue to cook, stirring occasionally, for 10 minutes, or until a sugar thermometer reads 104°C, at which point the cranberries should have mostly broken down and the mixture should have thickened. Leave to cool completely.
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Line a 20cm x 3.5cm-deep loose-based fluted tart tin with the pastry, making sure it’s tucked into the corners with no air bubbles and the pastry is hanging over the edges. Transfer to the fridge for 30 minutes.
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Preheat the oven to 180°C, fan 160°C, gas 4. Once the pastry case is chilled, line with baking paper and fill with dried beans or rice. Bake for 10 minutes. Remove the beans and paper and bake for another 15 minutes, or until the pastry is golden. Remove from the oven and leave to cool completely. Use a sharp knife to trim the excess pastry.
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For the frangipane, beat all the ingredients together using an electric hand whisk until combined and smooth, about 2 minutes. Add 150g of the cooled jam to the pastry case, spreading it out. Spread the frangipane over the jam in an even layer. Transfer to the oven and bake for 20 minutes or until the frangipane is deeply golden and slightly puffed up. Set aside to cool completely.
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For the white chocolate ganache, set a bowl over a simmering pan of water. Add the chocolate to the bowl and allow it to melt. Turn off the heat, add the cream and butter and stir until combined and the butter has melted. Pour over the frangipane in the tart, popping any visible air bubbles. Transfer to the fridge and leave to set for at least 1 hour.
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Meanwhile, make the frosted cranberries. Combine 100g of the granulated sugar with 120ml water in a pan and place over a medium heat until the sugar dissolves. Gently increase the heat and simmer for 1 minute, then add the cranberries and gently simmer for a further minute. Use a slotted spoon to transfer the cranberries to a lined plate and leave to cool completely. Spread the remaining granulated sugar over a plate, add the cooled cranberries and toss until evenly coated.
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Decorate the top of the tart with the frosted cranberries and rosemary sprigs.
