Cranberry and almond tart

This versatile and festive fruit can be used in so many delicious recipes

Serves
4
Preparation time
20 minutes
Cooking time
10 minutes

Ingredients

  • 375g pack sweet dessert pastry,  defrosted from frozen 
  • 100g butter 
  • 100g caster sugar 
  • 2 eggs, beaten 
  • 25g plain flour 
  • 100g ground almonds 
  • 3 tbsp raspberry jam  
  • 200g fresh cranberries
  • Icing sugar for dusting

Method

  1. Preheat oven to 200°C/180°C Fan/Gas 6.
  2. Roll out the pastry and use to line a 23cm round, deep flan tin. 
  3. Place a circle of baking parchment on top of the pastry and fill with baking beans.  
  4. Bake for 10 minutes then remove from the oven and carefully remove the paper and beans.  
  5. Beat together the butter and sugar until light and fluffy.  
  6. Beat in the eggs a little at a time then fold in the flour and almonds.
  7. Spread the jam over the base of the pastry case, spoon in the almond mixture and spread over.   
  8. Sprinkle with the cranberries.  
  9. Bake for 30-35 minutes until golden brown and the filling is firm to the touch.  
  10. Cool for 5 minutes in the tin then turn out and dust with icing sugar.

Cranberries are rich in vitamin C, contain more antioxidants than most other fruit and are full of powerful nutrients

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