Cranberry Bakewell Tart
|November 10, 2015||Posted by Tracy Knutsen under Christmas, Pastries, Thanksgiving|
Studded with tart cranberries and baked in a whole wheat and almond crust, this spin on a traditional English confection is perfect for filling your kitchen with holiday fragrance. A crust that doesn’t require chilling or rolling out makes for quick work.
A Bakewell tart is version of the Bakewell pudding. This is a dessert which used to be made in homes all over England and consisted of a sponge mixture in a pastry case, flavored with almonds, with jam at the bottom. Whole Foods has created a yummy holiday version of the buttery English classic that has a subtle tang from the cranberries and zippy sweetness from the orange juice.
- 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
- 2 1/2 cup fresh or frozen cranberries, divided
- 3/4 cup sugar, divided
- 1/4 cup orange juice
- 1 1/2 cup plus 3 tablespoons whole wheat pastry flour, divided
- 1 1/3 cup almond meal, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt, divided
- 1/4 cup expeller-pressed canola oil
- 1/4 cup ice-cold water
- 2 teaspoons finely grated orange zest
- 1 teaspoon pure vanilla extract
- 1 egg plus 1 egg white
Preheat the oven to 350°F. Butter a 9-inch round tart pan with a removable bottom. Combine 2 cups of the cranberries, 1/4 cup of the sugar and orange juice in a medium saucepan. Place over medium heat, cover and cook for 5 minutes. Uncover, stir well and cook, stirring often, until cranberries have popped, 4 to 5 minutes more. Remove from heat and stir vigorously until jammy.
Meanwhile, in a large bowl, whisk together 1 1/2 cups of the flour, 1/3 cup of the almond meal, baking powder, cinnamon and 1/4 teaspoon of the salt. Add oil and ice-cold water; stir with a fork until a dough forms. Press into bottom and sides of the prepared pan. Spread warm cranberry jam evenly over the bottom.
Combine remaining 1 cup almond meal, 1/2 cup sugar, 3 tablespoons flour, 1/4 teaspoon salt and orange zest in a food processor and pulse until blended. Add butter, vanilla, egg and egg white and purée until smooth. Spread evenly over jam and tuck remaining 1/2 cup cranberries into batter. Place on a baking sheet. Bake until tart is golden brown and just springs back when touched, about 40 minutes. Cool on a wire rack until warm. Gently press on the pan bottom to remove tart. Transfer to a plate and slice.
Per Serving: Serving size: , 300 calories (170 from fat), 19g total fat, 6g saturated fat, 35mgcholesterol, 135mg sodium, 29g carbohydrates, (4 g dietary fiber, 18g sugar), 5g protein.