Cranberry, brazil nut, orange & Pedro Ximenez tart
I love this Christmassy tart. The filling is akin to chocolate chip cookie dough, studded with brazil nuts and cranberries, which burst as they bake turning nicely jammy. Pedro Ximenez sherry makes it taste supremely luxurious, but feel free to use ordinary cooking sherry.
For the pastry :
200g plain flour
100g very cold unsalted butter, cut into cubes
50g caster sugar
1 tablespoon ice cold water
For the filling :
160g unsalted butter, softened
225g light soft brown sugar
25 ml Pedro Ximenez Sherry
zest of 1 navel orange
100g plain flour, sifted
140g fresh cranberries
180g brazil nuts, roughly chopped
- Make the pastry dough. The key here is to have everything cold, even the flour if you can. Pulse the flour, sugar and butter in a food processor until you have rough crumbs. Then add the egg and ice cold water. Shape into a disc, wrap in cling film and leave to refrigerate for at least 20 minutes. Preheat the oven to 180°C.
- Gently dust a clean work surface with flour, then roll out the dough until it is 0.5cm thick and wide enough to fit a 25cm tart tin. Trim the edges, then put back in the refrigerator and chill for another 20 minutes. Cover with parchment paper and baking beans and bake in your preheated oven for 25-30 minutes, or until golden. Set aside to cool slightly.
- While the base is blind-baking make the filling. Cream together the butter and sugar until light and fluffy, then add the egg and whisk until combined. Stir through the sherry and orange zest and then gently mix in the flour, cranberries and brazil nuts. Spoon into the tart case and press down with your fingertips or a spoon.
- Bake at 180°c for about 40 minutes until golden brown. Allow to cool before slicing.