A tangy citrus tart packed full of vitamin C and ClemenGold goodness
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 750 |
| Fat | 44.5g |
| Saturates | 1.3g |
| Protein | 12.8g |
| Carbs | 78.8g |
| Sugars | 18.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7, and line a large baking tray with baking paper.
To make the pastry, finely crush the dried cranberries in a pestle and mortar.
Place all the dry ingredients in a food processor along with the crushed dried cranberries. Add the cold, cubed butter and vanilla extract. Pulse until it resembles fine breadcrumbs. While the processor is running, slowly add just enough of the iced water to bring the pastry together.
Place the pastry on a piece of cling wrap and flatten into a disc shape. Wrap completely and refrigerate for 30 minutes.
Remove the pastry from the fridge and roll out between 2 sheets of baking paper to make a 32cm-diameter circle that is about 5mm thick.
Transfer to a lined tray, sprinkle the remaining ground almonds over the base, leaving a 3cm border around the edge.
Peel and slice the ClemenGolds and arrange the slices on top of the ground almonds and sprinkle the sugar over. Fold the edges over just enough to form a rim around the ClemenGolds.
Brush the pastry with the beaten egg and place in the oven to bake for 30-40 minutes, or until the pastry is cooked through and golden.
Serve warm with vanilla ice cream.
