75g of fresh or frozen cranberries
1 pack (375g) fresh Jus-Rol / ready-rolled puff pastry - defrosted
6 chipolatas
6 slices of streaky bacon - rind removed
50g of ready-made stuffing / the equivalent of fresh stuffing
1 tablespoon of olive oil
25g butter
1 tablespoon of caster sugar
12 shallots - peeled
Sea salt and freshly ground pepper

METHOD

Cut each chipolata into 3 pieces, and make little rolls out of the bacon rashers.
Make up the stuffing according to the instructions on the pack and shape into 6 little balls.

Heat the olive oil and butter in an oven-proof frying pan; add the caster sugar and shallots and brown them over a fairly high heat, tossing all the time.

After 2-3 minutes put the bacon rolls and chipolatas in to brown. When they begin to colour, add the stuffing balls. The whole process should not take more than 5-6 minutes.

Finally, add the cranberries, season, and make sure all the ingredients are evenly distributed in the pan. Take off the heat and leave to cool in the pan.

Unwrap the puff pastry and cut off a piece large enough to cover the pan. Place the pastry over the cooled trimmings making a well fitting disc.

At this point you can leave the whole pan, complete with pastry lid, in the fridge for up to 12 hours.

When you are ready to cook the dish, preheat the oven to 200°C. Put the frying pan in the preheated oven. Cook the tart for about 20-25 minutes, until the pastry top is well browned and the ingredients are sizzling. Remove the pan from the oven. Place a flat serving dish over the top of the pan and carefully invert the tart.

This dish is excellent eaten hot or cold.

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