Makes either 4 individual tartlets or one large tart.

 

Ingredients

Pastry

300g plain flour

150g unsalted butter, cold

1 egg yolk

1 teaspoon of icing sugar

Cranberry layer

500g fresh cranberries

The juice and zest of 2 tangerines

1 cinnamon stick

2 star anise

4 tablespoons caster sugar

Almond layer

150g ground almonds

150g Unsalted butter, softened

150g caster sugar

The zest of 2 tangerines

3 Eggs

Method

Prepare the pastry by cutting the cold butter into small cubes and adding it into the flour. Rub together with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and add the egg yolk and bring the dough together with your fingers until it forms a ball. Place in the fridge to chill while you prepare the fillings.

Wash the cranberries in a sieve and add them, still wet, to a small saucepan. Add the spices and tangerine juice and zest and then gently heat the cranberries until they pop. Add the sugar and stir well. Take out a few whole cranberries to use as a decoration on top of the tarts. Allow to cool and then taste; you may need to add more sugar as cranberries can be very tart. Remove the spices.

In a bowl mix together the softened butter and sugar until they are fluffy. Add the eggs and mix until well blended. Add the ground almonds and tangerine zest and mix well.

Preheat the oven to 180c gas mark 4

If you are making individual tartlets divide the pastry into four and roll each ball out until it is 3mm thick. For a larger tart roll out the whole ball of dough so that it is larger than the tart tin. Line either the individual tartlet cases, or one large loose bottomed tin, with the pastry, making sure you push that pastry into the corners. Let the pastry overhang the edges of the tart tins. Place a layer of greaseproof into the pastry and add baking beans (or rice) and blind bake for 10 minutes. Remove the baking beans and paper and return the pastry to the oven for another 5 minutes. Allow the pastry to cool and then carefully slice off the overhanging pastry with a sharp knife.

Spoon the cranberry into the base of the tart cases and spread it over the whole area in a 1/2cm thick layer. If you have any cranberry leftover save it to serve with a cheeseboard or roast dinner. Spoon the almond mixture over the cranberry and smooth over. Dot a few of the cranberries you put to one side over the top of the tarts.

Place in the oven and bake for 20-25 minutes (30-35 if you are making one large tart) or until the tartlets have set and are golden on top.