With a baking challenge in mind, I first had to think what I would bake. Its dreadful, the more books one has, the more difficult the task of deciding. In the end I thought about Christmas, and preparing a nice tart with my daughter in law in mind. She loves things Christmassy, but does not like mincemeat.
This is how I came up with this recipe:
First make your Cranberry conserve. I used 250g fresh cranberries, the juice and finely grated rind of an orange, star anise, and 250g sugar. I cooked up the cranberries in the juice until just soft, and left them a day for all the flavours to mature, then added the sugar, and completed the preserve.
With rich shortcrust pastry well rested overnight in the fridge, and a lovely frangipane, the tarts were assembled:
Complete with a sprinkling around the edge of almonds
they are ready to go into the oven, and bake on a preheated tray to avoid the soggy bottom
given a light dressing of caster sugar, and I avoided putting on top of that some more conserve, as that would spoil the pale finish, they were ready, and very delicious too!
I've since heard that a friend in London will love these, so there will be more batches of this for Christmas and for our next visit.