Cranberry tart with cinnamon cream

To make the pastry, whizz together the flour, extract and butter in a food processor until it looks like breadcrumbs. Add the egg yolk and whizz again until it forms a ball – add an extra 1 tbsp of cold water if needed, to bring the mixture together. Wrap and chill for 30 mins.

Heat the oven to 200C/180C fan/gas 6. Roll the pastry out to the thickness of a £1 coin and use it to line a 20cm tart tin. Line with baking paper and beans, and bake for 15 mins until pale and dry. Remove the paper and beans, and cook for a further 10-15 mins or until golden brown and sandy – the pastry needs to be completely cooked at this point. Trim the edges and leave to cool.

Put the cranberries, sugar and 150ml of water in a pan, and simmer over a medium heat for 6-8 mins or until the berries burst, and the liquid is syrupy but not jammy. Use a hand blender to whizz until smooth, then strain into a large heatproof bowl. Leave to cool for a few minutes.

Whisk the egg yolks into the cranberry juice over a small pan of simmering water for 6-8 mins or until the mixture thickly coats the back of a spoon. Whisk in the butter until smooth and shiny. Pour the mixture into the pastry case and chill for at least 1 hr until set.

Decorate with the rosemary, sugared cranberries and dried orange slices in a wreath around the topping for a Christmas centrepiece. Whip together the cream ingredients until soft peaks form and serve a spoonful along with the tart.