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!
Preparation time: 0 minutes
Cooking time: 0 minutes
Serves: 4 people
4 - Pears
peeled and cored
For the Crust
1 - Fresh Egg
180gSuperValu Ground Almonds
120gSuperValu 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.