I keep calling this a pie. It's not, it's a tart, but I was going to make a pie and I think that's why I keep getting it wrong.
Whilst at the market I managed to pick up fresh cranberries, something that is difficult to come by here. I was delighted and couldn't wait to try out some great recipe with ones that were fresh, rather than frozen.
So I pored over my recipe cuttings and I found a cranberry and apple pie that had caught my eye about a month ago. It was perfect. Except that it wasn't, because I didn't have all the ingredients. Oops!
So then I decided to take inspiration once more from Smitten Kitchen and bake the cranberry pecan frangipane tart. Not only did this have fresh cranberries and pastry, but a frangipane that N would actually be able to eat. You see, N doesn't like almonds, which is rather a shame considering my love of marzipan and frangipane (then again, it means I don't bake those things, or buy those things, and so am probably indebted to him for saving my waistline!). But here was a recipe that promised all the goodness of spongy frangipane, with the caramelly and festive flavour of pecans, cut through with the tartness of the cranberries. It sounded like just the thing to usurp the place of the pie.
As it happened I baked it for too long, and it came out more toasty than golden, but it still tasted great and retained its softeness. Definitely a winner, and I can't wait to try it with sharp raspberries. It would be a great festive treat over the holidays, and apart from having to wait while you chill the dough and the filling it's not actually that hard.
I won't post the recipe, because for once there was very little adaptation on my part. I did use port instead of brandy (because I used up all our brandy making mincemeat and puddings, oops!), but I think that was it.
It's telling that after one and a half days there is only a tiny slice left...and there's only two of us eating it!