Cranberry, Campari, Orange and Walnut Tart
Zesty, sweet with the delicious aromatic bitterness of Campari. A Campari fiend this is my ideal tart. I love it just as it is but it is heaven with some soft whipped sweet cream.
Ingredients
230g spelt flour
15g icing sugar
pinch salt
130g butter, cold and cut into cubes
1 egg
1-tbsp ice cold water
zest and juice juice one orange 75 ml
50 ml campari
3tbsp corn flour
150g caster sugar
70g marmalade
70g chopped walnuts or pecans
300g fresh cranberries
Method
Preheat your oven 200° fan setting.
Combine your flour, icing sugar and salt in a bowl with a whisk. Add the butter and use your fingers to rub everything together until the mixture resembles breadcrumbs.
Add the yolk and bring the pastry together using a wooden spoon adding the water if the mix is too dry.
Lightly flour a surface and roll the pastry out until it will cover a 23cm loose bottomed fluted tart tin. Allow the sides to hang over the edge.
Place in the freezer for 15 mins to chill.
Then, prick the base with a fork and line the pastry shell with parchment paper and baking beans (or dry rice or lentils).
Bake for 15 mins. Then, remove parchment and baking beans, trim the edges and bake for a further 5 mins. This is what is known as blind baking.
In a medium-sized bowl combine the orange zest and juice, Campari and corn flour. Whisk together to remove any lumps. Add the remaining ingredients and pour into the pastry shell.
Reduce oven to 180° fan setting and bake for 50 mins. Transfer the tart onto a wire wrack and allow it to cool completely.
Before serving, zest over an orange if you like. Serve with loose whipped sweet cream or custard.