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Sunday Bake Off: Domini Kemp's Cranberry and Crunchy Granola Tart


17-02-2013 12:30

There are some recipes you look at and think, ‘No way!’ My declaration that we were going to make this American recipe prompted just this reaction from my sister. Like most American recipes, the quantities had first to be converted for us European metric-centrics. Once that mathematical heartache was over, there followed a good deal of humming and hawing about whether the whole thing would be too sickly sweet. It sounded like a hideous prospect, but the colour looked so great, and I’m so fond of other recipes in this book I’ve been exploiting (Laurent Tourondel’s Fresh from the Market), that I felt we should give it a whirl. The resulting tart is really unusual and delicious. Served at room temperature with a good dollop of whipped cream or Greek yoghurt, it surpassed all expectations and looked seriously impressive. Once you get over the initial hump of there being several parts to it, you’ll find it’s really very do-able.

 

Serves 6. From Domini Kemp’s cookbook ’Domini At Home. How I Like to Cook’.

 

Ingredients

1 kg strawberries, hulled
and roughly chopped
100 g caster sugar
1 tbsp cornstarch
300 g dried cranberries
Zest of 2 oranges
Pastry:
200 g flour
2 tsp caster sugar
120 g butter
Granola:
70 g cornflakes
100 g oats
50 g flaked almonds
1 tsp cinnamon
80 ml olive oil
2 tbsp honey
50 ml maple syrup
1 tsp vanilla extract
Zest of 1 orange

 

Cook the strawberries in a non-stick saucepan with 100 ml water and 100 g sugar. After about 15 minutes, strain into a clean bowl and push out the juice using a wooden spoon; try to extract as much as possible. Discard the pulp and put the juice back into the saucepan (which you may need to give a quick rinse) and place over a gentle heat. Mix the cornstarch in a cup with a small bit of cold water and, when smooth, whisk it into the strawberry juice. After a few minutes, you’ll feel the mixture start to thicken. Remove from the heat and stir in the cranberries and zest. Set aside to cool to room temperature. Preheat the oven to 200°C.

 

In a food processor, mix all the pastry ingredients on pulse, then put on full until the pastry just comes together. Sometimes a splash of cream will help this to happen. Wrap in a ball of clingfilm and chill. Then roll out, line a 23 cm tart tin (with a removable base) and chill again if you can. Prick the base and bake for about 15 minutes. Remove the layer of paper and clingfilm/beans and then bake for another few minutes until the pastry is really dry and golden brown. Set aside while you make the granola topping.

 

Turn down the oven to 140°C. Line a baking sheet with parchment paper. Mix together the cornflakes, oats and almonds. Sprinkle with the cinnamon, and mix. In a small saucepan, bring the oil, honey and maple syrup to the boil. Add the vanilla extract and orange zest. Then pour over the dry ingredients and mix as best you can with a spatula. Spread out onto the parchment paper when it’s cool enough to handle, and bake for about 15 minutes. Allow to cool down and then break up to use on top of the tart.

 

Now you can assemble the tart by simply pouring the strawberry and cranberry compote into the tart shell and topping with a layer of granola. Serve at room temperature or put it in the oven until it is bubbling and warm, about 15 minutes at 160°C, but keep an eye on the granola topping.

 

From Domini Kemp’s cookbook ’Domini At Home. How I Like to Cook’ - available now from Gill Books Bookshop.



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