Cranberry and Orange Tart – Recipe

Cranberry and Orange Tart Recipe

This is one of the lovely cakes that we enjoyed during our Christmas Wreath Workshop on 1st December in The Garden School.

Here is a link to the Christmas Wreath Workshop

Pastry

Ingredients:

• 2 cups of porridge oat flakes
• 2 cups of whole grain spelt flour
• 100g butter
• 4 rounded dessert spoons of light brown sugar
• Water

Method:

1. Place oat flakes in a food processor and blend until they are like a coarse flour
2. Add spelt flour and sugar to the oat flour in the processor and process for a minute to mix well
3. Add the butter a little at a time while processing until the mixture becomes crumbly and slightly moist to touch
4. Add a couple of dessert spoons of water and process for a minute
5. Remove pastry from processor and wrap with grease proof paper , leave the pastry for an hour in the fridge.
6. Roll out to fit a 20cm buttered tart tin.
7. Press the rolled pastry into the tin and trim away the excess from the edges
8. Place and fit some grease proof paper onto the pastry in the tin and pour some rice or dried peas onto to the paper to weigh it down.
9. Bake in the oven at 180° Celcius for about 25 minutes or until the pastry is properly cooked
10. Then remove the paper and let cool

Filling

Ingredients:

• 500g cranberries
• 350g sugar
• 250ml water
• grated zest and juice of two organic oranges

Method:

1. Place all the ingredients in a large saucepan
2. Bring to the boil and then simmer for about 15 – 20 minutes
3. The jam will be sticking to a wooden spoon
4. Allow the jam to cool a bit, a skin will form on top
5. give the jam a stir and then fill in to the pastry base
6. Allow to cool at room temperature  until the jam is set