Tuesday, 7 January 2014

Cranberry and marzipan tart with orange and elderflower jam

If you have cranberries and marzipan leftover from Christmas this must be the best way to use it! Delicious sweet marzipan filling with tart and refreshing cranberries and delicious orange marmalade- all that in a buttery, crumbly pastry. Just what I need on a cold winter afternoon...


For the pastry:
  • 175g plain flour
  • 75g cold, unsalted butter
  • 25g icing sugar
  • 2tbsp cold water
For the filling:
  • 175g marzipan
  • 85g soft, unsalted butter
  • 25g plain flour
  • 2 eggs
  • 1 tsp vanilla paste or extract
  • 100g fresh cranberries
  • 1/2 jar orange and elderflower jam (or orange marmalade)

To make the pastry combine all pastry ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  

Shape into a ball, wrap in foil and let it chill in the fridge for about 30 minutes.  

Roll out the dough on a floured surface and press into a greased 20cm tart tin place back in the fridge for about 30 minutes. Place a sheet of baking parchment on top of the pastry and fill with ceramic baking beans.  Bake in a pre-heated oven at 200C for about 15 minutes, take the beans and baking parchment off and bake for further 5 minutes, until the pastry is dry (but not fully baked).  

To prepare the filling beat marzipan with butter until smooth and fluffy, then add eggs, flour and vanilla and mix until combined.  

Spread 2-3 tbsp of jam on the base of the pastry case, then evenly spread the marzipan filling and top with cranberries.

Bake at 190C for about 20-25 minutes, until the filling is set. Take out the oven and leave to cool.  Leave the tart in the fridge over-night or for at least 3-4 hours to set, then brush remaining jam on top. 


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