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Cranberry Tart with Hot Toffee Sauce
Ingredients
  • subheading: for the cranberry tart:
  • 500g cranberries, fresh or frozen
  • Juice and grated zest of 1 orange
  • 200g caster sugar
  • 150g shelled pecan nuts (chopped)
  • 1 to 2 eggs, well beaten
  • 60g plain flour, sifted
  • 75g butter, melted
  • Crème fraîche, to serve
  • subheading: for the toffee sauce:
  • 180g dark brown sugar
  • 120g butter
  • 120ml double cream
Steps
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