Cranberry compote, orange frangipane, and cranberry posset tart
- For the PASTRY:
- 185g plain flour
- 120g cold butter
- 40g icing sugar
- 30g egg yolk mixed with 1tsp vanilla extract (reserve the egg whites for egg wash)
- 1/2 tsp fine salt
- For the CRANBERRY:
- 300g fresh cranberries
- 130g caster sugar
- 1orange, zest & juice
- For the ORANGE FRANGIPANE:
- 90g browned butter *see notes
- 75g caster sugar
- 1 large egg
- 25g plain flour
- 1/2 tsp orange blossom
- zest of 1 orange
- 2tbsp fresh orange juice
- For the POSSET:
- 200ml double cream
- 50g caster sugar
- Juice of half a lemon
- 1/2 leaf of gelatin (optional)
- (you will use the 2/3 cranberry, see recipe)
- To DECORATE:
- 10-14 fresh cranberries
- 30g caster sugar
- 30g water
- 30g granulated sugar
- 4 dried orange slices
- You will need:
- 23cm or 9inch tart tin
- Pre-heat the oven to 160c fan or 180c oven.
- For the pastry, in the bowl of a standing mixer (or you can do this by hand), whisk together the flour, icing sugar and salt. Add the cold butter and beat on a medium speed until you have breadcrumbs (or you can do this by hand by rubbing the butter between your fingers).
- Add the egg yolks and vanilla and beat again until a dough forms. Gently knead the dough a few times by hand.
- Line the tart tin with the pastry, you can either do this by rolling out the pastry into a circle, laying this over the tin and easing it into the corners, or I like to take chunks of the dough, flatten with my hands and press into the tin. Make sure to leave 1 cm overhang (this will be trimmed after baking). Place into the freezer for 20mins.
- Once the pastry is hard and frozen, line with greaseproof paper or 2 layers of cling film, fill with baking beans and blind bake for 25 mins.
- Remove the beans, and bake for a further 5 mins. Egg wash (with the left over egg whites) and bake again for 5 mins. Set aside to cool.
- The cranberry will be made into a quick compote, and divided into 2, to use for the base of the tart and for the posset. To make, the compote, add all the ingredients to a medium saucepan and cook over a medium heat for 15-20 mins until it has thickened and reduced.
- Remove 1/3 and spread over the base of the tart, set aside. Sieve the remainder 2/3 of the cranberry compote and set aside to cool.
- Next, make the frangipane. Start by placing the browned butter, caster sugar, egg, orange zest, juice and orange blossom in a medium bowl. Add the almonds and flour and mix well.
- Pour or spread the frangipane over the cranberry compote in the tart and bake for 30 mins on 160c fan or 180c oven until golden brown, rotating once half way through baking. Leave to cool fully.
- Once the tart has cooled, trim the edges of the pastry, if required. I use a grater to trim the edges and brush away any crumbs with a pastry brush.
- Next, make the cranberry posset; in a medium saucepan, heat together the cream and sugar until steaming. Bloom the gelatin in cold water for 5 mins and add to the hot cream, whisk to combine.
- Place the 2/3 of sieved cranberry in a medium bowl, add the lemon juice and whisk to loosen. Pour the steaming cream over the sieved cranberry, whisking constantly until fully combined.
- Pour the posset over the frangipane layer of the tart. Leave to set for 4-5 hrs.
- To make the frosted cranberries for the decoration; firstly make a sugar syrup; in a small saucepan, dissolve the 30g caster sugar in the 30g water. Take off the heat and add the fresh cranberries, gently move the pan to coat the cranberries in the sugar syrup.
- Use a fork to remove the cranberries and place onto a lined baking tray and leave for 5 mins until they go tacky. Sprinkle with granulated sugar and leave for 30 mins to set.
- Decorate the tart with dried orange slices and frosted cranberries.
- Slice to reveal the layers, and enjoy!
To make the browned butter: In a large saucepan on a medium-high heat, add the butter and cook until brown; this takes around 3-5 minutes. You will go through the stages of the butter melting, bubbling, foaming and the foam rising up slightly. They key to successful browned butter is stirring – take the butter to the desired shade of brown (I like mine a deep amber).
This tart will keep for 2 days at room temperature in an airtight container, or 4 days in the fridge. Best enjoyed at room temperature.
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