Cranberry, Campari, Orange and Walnut Tart

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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.

Sweet ThingsAlexandra Dudley