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While cranberries are in season and available in the shops we should make use of them.

I’m combining them with mincemeat to make a delicious tart with sweet pastry and a soured cream topping.

You will need an 18cm (7 inch) flan tin.



  • 175g (6oz) plain flour
  • 75g (3oz) butter or hard margarine
  • 50g (2oz) caster sugar
  • ½ egg


  • 175g (6oz) cranberries
  • 50g (2oz) caster sugar
  • 3 tablesp water
  • 1 tablesp cornflour
  • 50g (2oz) mincemeat


  • 50g (2oz) caster sugar
  • 1 ½ eggs
  • ¼ teasp cinnamon
  • 150 ml (5 fl oz) soured cream


Make the pastry: rub the fat into the flour, stir in the sugar and mix with the half a beaten egg to make a firm dough. Chill in the refrigerator for half an hour.

Place the cranberries in a small saucepan with the caster sugar and two tablespoons water. Simmer together until soft for about 7-10 minutes.

Blend the cornflour with 1 tablespoon of water, stir into the cranberries and simmer for about two minutes until thickened. Leave to cool.

Heat the oven to 190C/Gas 5. Grease the tin.

Roll out the pastry to line the tin. Prick the base and press a piece of foil into it. Bake for 10 minutes then remove the foil. Bake for a further 5 minutes.

Spread the mincemeat over the base followed by the cranberries.

Topping: Whisk together the caster sugar and the remaining 1 ½ eggs. Fold in the soured cream and cinnamon.

Pour over the cranberries, return to the oven and bake for a further 30 minutes.

Dredge with icing sugar and serve warm or cold.

Tip: either fresh or frozen cranberries can be used.

Posted in Recipes on Dec 01, 2020