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Cranberry and Walnut Tart

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This is a light, moist tart that is not overly sweet (that'll be those sharp cranberries) and it makes me feel festive just looking at it.

Ingredients

Scale

For the tart -

  • 115g (4oz) melted butter + a little extra to grease the tin
  • 300g (11oz) caster sugar
  • 150g (5oz) SR flour + a little extra to 'flour' the tin
  • 2 eggs, beaten
  • 60g (2½oz) walnuts, finely chopped
  • 200g (7oz) whole, fresh cranberries
  • a little icing sugar for dusting

For the sauce -

  • 150g (5oz) whole, fresh cranberries
  • 50g (2oz) raspberries (fresh or frozen)
  • 50g (2oz) caster sugar
  • 2 tablespoons raspberry jam (or any red jam)
  • 1 tablespoon water
  • 1 tablespoon Cointreau

Instructions

  1. Preheat the oven to 180°C / 160°C Fan / 350°F (gas mark 4).
  2. You will need to use a non-stick 25cm (10") tin for this tart. Grease it well (especially into the flutes around the edge) and then flour it (tipping out any excess flour that doesn't stick to the greased tin).
  3. Combine all the ingredients for the tart in a large bowl and mix well.
  4. Pour the mixture into the prepared tin and bake in the oven for 25-30 minutes until golden.
  5. Once the tart is baked, take it out of the oven and leave to cool in the tin before carefully removing.
  6. To make the sauce, add all the ingredients to a small saucepan and cook gently until the cranberries have popped open. Taste to check that the sweetness level is right for you.
  7. Enjoy the tart warm or at room temperature with the warm sauce and ice cream or crème fraîche.

Notes

You will need to use a non-stick 25cm (10") tin (with a removable base) for this tart. I found that greasing it well (especially into the flutes around the edge) and then flouring it (tipping out any excess flour that doesn't stick to the greased tin) does the trick.

Keywords: Christmas, alternative, entertaining

Find it online: https://marmaladeandme.com/cranberry-and-walnut-tart/