Clementine, Cranberry & Pecan Tart
The cranberry - a sharp, ruby-red berry growing wild throughout northern Europe and America is synonymous with Christmas, from the ubiquitous sauce on Christmas Day to canapés and sweet treats. Its tart taste is a fit for sweet and savoury dishes. Rich in vitamins C and D, potassium and iron, the cranberry is deliciously good for you. So we have created a festive sweet tart in the Cookery School to share this December, we are using them in a salmon cure with vodka at The Swan and have a very special Cranberry Cinnamon Fleece cocktail in The Baa which we will share closer to Christmas.
For the pastry:
- 250g plain flour, sifted
- 125g unsalted butter, cubed
- 30g caster sugar
- 1 egg plus 1 egg yolk
- zest 1 clementine, finely grated
For the tart:
- 160g unsalted butter, softened
- 225g light brown soft sugar
- 1 whole egg
- 1tbsp sherry
- 100g plain flour, sifted
- 180g pecans, coarsely chopped
- 140g fresh cranberries
For the pastry
- Chill your ingredients.
- Tip the flour, sugar, whole egg, egg yolk, clementine zest into a food processor, and add the butter. Switch on the machine until the mixture resembles wet sand, and eventually comes together in a ball. Remove the dough, wrap it in cling film and leave to rest in the fridge for 30mins.
- Preheat the oven to 180ºC. Use the pastry to line a 25cm loose-base tart tin. Chill for 30 minutes, then blind bake for 15 minutes until just golden.
- Remove the beans and the paper and return to the oven for another 5mins. Remove and allow to cool.
For the tart:
- Cream together the butter and sugar. Beat in the egg, sherry, clementine zest and a pinch of salt until light. Fold in the flour, pecans and cranberries, then spoon into the tart shell, pressing down lightly with your fingertips.
- Bake for 40 minutes, then allow to cool. Serve with lightly whipped cream flavoured with sherry, if liked.