Name: Cranberry and Walnut Tart
Yield: Serves 6
Cuisine: British
Ingredients: 50 g (2 oz) caster sugar; 1–2 tablespoons cranberry jelly; 225 g (8 oz) fresh cranberries; Juice of 1 orange; 100 g (4 oz) fresh cranberries; Icing sugar, sifted, to decorate; 1 egg yolk; 100 g (4 oz) cleaned walnuts, scraped and lightly chopped (halved or quartered); Pinch of salt; 2 whole eggs; 175 g (6 oz) golden syrup; 1 teaspoon vanilla essence; 50 g (2 oz) light soft brown sugar; 50 g (2 oz) dark soft brown sugar; 225 g (½ lb) Sweet Shortcrust Pastry (450 g/1 lb will be needed for individual rings); 100 g (4 oz) caster sugar; 40 g (1½ oz) butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Cranberries are actually native to Europe, although they are more associated with America. They have become the traditional accompaniment, in sauce form, to our roast Christmas turkey. Another popular use is in a relish or chutney, normally served with game birds, pies and venison.

The sharp bite the fresh fruit has when served with savoury dishes also lends itself well to these walnut tarts, the base of which resembles the sticky sweet pecan pie, gooey flavours we all love. The tar