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Cranberry Bakewell Tart

Serves 12
Time 1 hr 5 min
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.
Special Diets:
Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
  • 2 1/2 cups 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 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
  • 2 1/2 cups 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 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