Cranberry and Amaretto Bakewell Tart

Preheat your oven to 200°C (180°C fan/gas 6). To make the pastry, place the flour, salt, and 2 tbsp of icing sugar into a food processor and pulse briefly to combine. Add the cubed cold butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks and pulse again. Finally, add 1-2 tbsp of ice-cold water, pulsing until the dough just starts to come together. Tip the dough onto a lightly floured surface, shape it into a flat disc, wrap in plastic, and chill in the fridge for 30 minutes.

On a floured surface, roll the chilled pastry out into a circle roughly 25cm in diameter (about the thickness of a coin). Carefully line a 20cm fluted tart tin with the pastry, leaving the excess overhanging the edges. Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 7-10 minutes until the base is dry and lightly golden. Once cooled slightly, use a serrated knife to trim the excess pastry for a clean edge.

Prepare the cranberry jam by combining the cranberries, light brown sugar, and amaretto (or orange liqueur) in a small saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally, until the berries have burst and the mixture has thickened into a jam-like consistency. Remove from the heat and let it cool.