American Cranberry and Orange Tart

Shopping list

• 200 g gluten-free plain flour blend

  Sub
• 50 g icing sugar

  Sub
• 0.25 tsp fine sea salt

  Sub
• 100 g cold unsalted butter — cubed

  Sub
• 1 piece large egg yolk

  Sub
• 2 tbsp cold water

  Sub
• 300 g fresh cranberries

  Sub
• 150 g caster sugar

  Sub
• 1 piece orange — zest and juice

  Sub
• 1 tbsp cornflour

  Sub
• 150 ml double cream — for serving

  Sub

Step by step

1. 1

   In a bowl, mix the gluten-free flour, icing sugar and salt. Rub in the cold butter until the mixture resembles breadcrumbs.

2. 2

   Stir in the egg yolk and enough cold water to bring the dough together. Wrap in cling film and chill for 20 minutes.

3. 3

   Preheat the oven to 180°C (160°C fan). Roll the pastry between two sheets of baking parchment to fit a 23 cm loose-bottomed tart tin.

4. 4

   Lift the pastry into the tin, press gently into the corners, trim the edges and prick the base with a fork.

5. 5

   Line with baking parchment and baking beans. Bake blind for 15 minutes, remove the paper and beans, then bake for another 8– 10 minutes until lightly golden. Set aside to cool.

6. 6

   In a saucepan, combine the cranberries, caster sugar, orange zest and juice. Cook over medium heat, stirring, until the cranberries burst and the mixture thickens, about 8– 10 minutes.

7. 7

   Mix the cornflour with 1 tablespoon cold water to make a slurry, stir into the cranberry mixture and cook for 1 minute until glossy. Remove from the heat and let cool slightly.

8. 8

   Pour the cranberry filling into the cooled tart shell and spread evenly. Chill in the fridge for at least 1 hour to set.

9. 9

   Whip the double cream to soft peaks. Serve slices of tart topped with a dollop of whipped cream.