1. Shortcrust Pastry: 2. Sieve the flour into a large bowl and add a pinch of salt. Mix. 3. Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs. 4. Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky. 5. Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin. 6. Place a circle of baking parchment on top of the pastry and fill with baking beans. 7. Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes. 8. Take out and carefully remove the baking beans and parchment. 9. Return to the oven for a further 5 minutes. 10. Remove and allow to cool slightly. 11. Bakewell Topping: 12. Beat the butter and sugar together until light and fluffy. 13. Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well. 14. Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case. 15. Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth. 16. Sprinkle the cranberries over the top and then the flaked almonds. 17. Bake for 35 to 45 minutes or until golden and firm to the touch. 18. Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar. 19. Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard. 20. Cooking time includes pre-baking pastry. ---------------------------------------------------------------------------
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