Recipe: Bakewell Cranberry Pie step by step with pictures | Handy.Recipes

Bakewell Cranberry Pie

Cooked Cranberry Bakewell Pie

Nutritional Value

After the first cake I will immediately offer you another one, also with a cookie dough base. I suggest it boldly, because they are totally different. Only one thing they have in common - in terms of high taste characteristics, this pastry is even worthy of a festive table, if, of course, the holiday is a small, homemade, small circle. So, the pie, the history of creation of which takes us to the England of the century before last, to the small town, or rather Bakewell in Derbyshire, was born thanks, as it often happens, to a culinary mistake. These days, James Trevor Oliver, that revolutionary in the kitchen, has reimagined traditional English baking and given it a new twist. And that's exactly the version I want to introduce you to.

Author of the recipe

Ingredients for cranberry pie "Bakewell":


  • Cranberries (for jam) - 380 g
  • Almonds (ground - for frangipane, petals - for decoration) - 300 g
  • Vanilla sugar (10-15g each for pastry and frangipane) - 20-30 g
  • Powdered sugar (for pastry - 40g, for frangipane 250g, for glaze - 50g) - 340 g
  • Chicken egg (for dough - 2 yolks, for frangipane - 2 pieces) - 4 units
  • Butter (for dough - 100g, for frangipane - 250g) - 350 g
  • Wheat flour / Flour (for dough - 200g, for frangipane - 30g) - 230 g
  • Sugar (for jam) - 150 g
  • Cinnamon (for jam)
  • Anise (for jam)
  • Orange (for the glaze) - 1/2 Piece

How to cook cranberry pie "Bakewell" step by step with photos


Let's start by making frangipane, a thick almond cream based on butter, sugar and eggs. If you are luckier than me, and you are the lucky owner of three hundred grams of almond flour, you can safely proceed to the preparation of cranberry jam (the description of this process is two steps below). If you are only able to get the purest almonds, stay with me.

Pour the almonds into a bowl and pour boiling water over them for about 10 minutes. Drain the water and fill with cold water. After such contrasts, the kernels from the skins fly with a bullet. Sometimes nuts (strictly speaking, not nuts, but kernels) come across overdried, and the skin comes off badly, then the water procedures should be repeated, and everything will work out. Now you need to dry almonds. For this we transfer nuts on a baking tray and put them in a heated oven, at 100*C with the door open, for 20-25-30 minutes. And you can dry them naturally by spreading them on a towel and leaving for a day or two. But we don't have time, so we dried it in the oven and left it to cool.

In the meantime, let's make cranberry jam. It's simple and uncomplicated. Put the cranberries, which can be fresh or frozen, in a saucepan, cover with sugar, add half a teaspoon of ground cinnamon and a sprig of anise. Set a few berries aside for decoration. And with the spices I have the opposite - the cinnamon is planed, and aniseed not with a star, but with the seeds.

But we're not embarrassed by that fact. We put the spices in a baggie, tie it up with a string, dip it in the jam, and take it out at the end of cooking.

Cook the jam on medium heat, stirring from time to time, until it thickens. At the end of cooking, I jam a little bit with an immersion blender, I like it better - I do not really like cranberry skins.

The almonds are still cooling, so let's start making the shortbread dough. You can make your own time-tested recipe, or you can trust me and make this because it's delicious, crumbly, crispy, and low-fat (as low-fat as shortbread dough can be). Sifted flour with a knife and butter into a crumb, add powdered sugar, mix together.

Whisk the yolks of two eggs with a fork and vanilla sugar, pour into the flour crumbs and knead the dough.

Roll out the dough between two pieces of clingfilm, line a greased cake tin with the dough, and leave it in the fridge for an hour. I baked the cake in a low rimmed tart mould, 26 cm in diameter.

Once the almonds have cooled, we grind them into flour. I worked with an immersion blender, poured 20-30 grams of almonds into a glass and with percussive strokes for 10-12 seconds. I crushed a batch. Poured it into a bowl and proceeded to the next batch, remembering to clean the blender blades from the nut mass.

The process proceeds quickly, the almond crumbs do not have time to heat up and stick together in such a short time, the main thing is to grind almonds in small portions - this is the key to success.

Melted butter and powdered sugar into a fluffy mass, add the eggs, one egg at a time, beating until homogeneous.

Combine the butter mixture with almond flour to form a homogeneous cream. Place in the refrigerator. Jamie Oliver suggests adding some alcohol to the frangipane - Calvados or Quantro. I didn't even have any corny brandy, so my "Bakewell" - non-alcoholic.

On the bottom of the form with the dough put baking paper, on it a load - beans, beans, peas and in the oven heated to 180 * C for 10 minutes. If you choose to bake "Bakewell" as tartlets, you'll need 5 minutes. Let me tell you a secret, I did not put the weight on the bottom of the tartlets (I had two more tartlets in addition to the cake), but this was not required - the dough behaved very decently and did not puff at all.

Here I have a digression from the recipe "Naked Chef". The fact is that after removing the bean cargo, the tartine should be kept in the oven for another 15 minutes. This measure seemed to me excessive.

So I immediately spread cranberry jam on the bottom of the tart,

... I put frangipane paste on top, carefully saved cranberries, sprinkled with almond petals and put in the oven for 45-55 minutes, until our "Bakewell".

I should say that the tartlets were ready much earlier, 20 minutes later. While the cake is baking, let's prepare the glaze. To do this, squeeze the juice of half an orange, grate the zest, add the powdered sugar and boil. After the icing has cooled, apply it to the cake in chaotic lines, deliberately careless.

And here is the coveted slice. The crumbly, crunchy base is covered with an impressive layer of almond frangipane, topped with the thinnest crust. Spicy cranberry jam balances out the balance of sweetness and sourness. And strings of orange glaze, arranging exotic accents, crown this magnificence of taste! You know, it sounds perfect to me!

Nutritional Value:

Whole Dish:
Calories
7807.5 Calories
Protein
110.7 g
Fat
489.1 g
Carbohydrates
768.6 g
100g:
Calories
356.5 Calories
Protein
5.1 g
Fat
22.3 g
Carbohydrates
35.1 g

Orange, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Cinnamon, Almonds, Baking, Sugar Cube, Vanilla sugar, Anise, Cranberry, Pastry, Tarts

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