And the new addition to my festive dessert repertoire this year is this Cranberry and Walnut Tart. How about that for a vision of Christmassy-ness?
This tart uses fresh cranberries but they freeze beautifully, so grab a bag the next time you spot them and stash them in the freezer. Oh and throw in an extra one while you're at it, ready for making Cranberry Sauce for the big day.
This is a light, moist tart which is not overly sweet (that'll be those sharp cranberries) and it makes me feel festive just looking at it.
It's an easy recipe but here are my top tips so that you can be certain it won't let you down -
- Go for non-stick - You'll most definitely need a non-stick tin (with a removable base) for this one, especially if you go for a fluted edge. I generously buttered the tin (and floured it too - tipping out the excess that didn't stick) because I was concerned that the cooked cranberries would make the tart stick like glue. My extra cautious approach worked fine. Hooray.
- Be patient - Let the tart cool in the tin so that it can shrink away from the sides. Makes it easier to get out.
- Best straight from the oven - To be honest, this tart is at its most gorgeous when it is still warm from the oven, but if (like me) you'd prefer to cook it ahead of time, it is still lovely. I served it about 4 hours after cooking and it was beautiful.
- A bit of sauce is good too - Because I wasn't serving it warm, I made a simple, warm, fruity sauce to serve with the tart. Not strictly necessary but lovely all the same.
- Leave the dusting of 'snow' until the last moment - or it will soak into the cake and be gone like a disappointing thaw.
- And repeat after me - Do a dummy dessert run. Your family will appreciate being part of the practice. I guarantee.
Job done ...Print