This beauty may look like a lot of work, but it comes together quite simply. Keep in mind that the lattice top is only as complicated as you want to make it. Unless a very special occasion, I usually don’t bother with a lot of fancy weaving; just lay a few strips of dough in one direction, and then lay a second layer on top, perpendicular to the first!
Serves: 4 people
peeled and cored
For the Crust
SuperValu Ground Almonds
SuperValu Icing Sugar
- To make the filling, heat the water and sugar in a saucepan over a medium heat, stiring until the sugar has dissolved.
- Add the cranberries to the pan and bring the mixture to the boil, stirring continuously, for approximately 6 minutes until the cranberries ‘pop’.
- Stir in the raspberry jam and remove from the heat.
- Allow to cool completely.
- In a large bowl, mix together the butter and sugar until creamed.
- Add the whole egg, cinnamon and ground almonds and sieve in the flour.
- Work the mixture together with your fingertips, then when it comes together, gather the dough and wrap in clingfilm and place in the fridge to rest for half an hour.
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Remove the dough from the fridge 10 minutes before rolling and retain a quarter of the dough for the lattice pastry on top.
- Line a 9” pastry dish with the dough, then fill up the dish with the cranberry mixture.
- Thinly slice the poached pears, and place on top of the cranberry mixture.
- Roll out the remaining dough and cut into long strips.
- Place them onto the tart, either using a lattice effect or simply by laying some strips perpendicular to a lower layer.
- Egg wash the top of the tart using the remaining egg yolk.
- Place in the preheated oven and bake for 40 minutes.