While cranberries are in season and available in the shops we should make use of them.
I’m combining them with mincemeat to make a delicious tart with sweet pastry and a soured cream topping.
You will need an 18cm (7 inch) flan tin.
Ingredients:
Pastry
- 175g (6oz) plain flour
- 75g (3oz) butter or hard margarine
- 50g (2oz) caster sugar
- ½ egg
Filling
- 175g (6oz) cranberries
- 50g (2oz) caster sugar
- 3 tablesp water
- 1 tablesp cornflour
- 50g (2oz) mincemeat
Topping
- 50g (2oz) caster sugar
- 1 ½ eggs
- ¼ teasp cinnamon
- 150 ml (5 fl oz) soured cream
Method:
Make the pastry: rub the fat into the flour, stir in the sugar and mix with the half a beaten egg to make a firm dough. Chill in the refrigerator for half an hour.
Place the cranberries in a small saucepan with the caster sugar and two tablespoons water. Simmer together until soft for about 7-10 minutes.
Blend the cornflour with 1 tablespoon of water, stir into the cranberries and simmer for about two minutes until thickened. Leave to cool.
Heat the oven to 190C/Gas 5. Grease the tin.
Roll out the pastry to line the tin. Prick the base and press a piece of foil into it. Bake for 10 minutes then remove the foil. Bake for a further 5 minutes.
Spread the mincemeat over the base followed by the cranberries.
Topping: Whisk together the caster sugar and the remaining 1 ½ eggs. Fold in the soured cream and cinnamon.
Pour over the cranberries, return to the oven and bake for a further 30 minutes.
Dredge with icing sugar and serve warm or cold.
Tip: either fresh or frozen cranberries can be used.