Find Local Services

Chris Miller Designs

07951 217351

Harmer Decor

07796 468292

All Advertisers


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