Comments on: cranberry, caramel and almond tart http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Maria Schweer http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1558087 Maria Schweer Fri, 03 Feb 2012 04:56:39 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1558087 I made this tonight. I died and went to heaven. So did all my guests. I made this tonight. I died and went to heaven. So did all my guests.

]]> By: Rachel http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1346311 Rachel Sat, 24 Dec 2011 17:28:42 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1346311 I find that if I melt the sugar in a saucepan over medium heat while whisking constantly, my caramel comes out smoother and clearer, and there's no need to strain it. I find that if I melt the sugar in a saucepan over medium heat while whisking constantly, my caramel comes out smoother and clearer, and there’s no need to strain it.

]]> By: Addison http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1238633 Addison Thu, 01 Dec 2011 18:04:30 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1238633 I made this for Thanksgiving and it was sort of disastrous. :( Luckily I made three desserts this year and the other two were wonderful. I don't think it's the recipe, but it had the most awful taste. It tasted so metallic that I kept looking to see if there was loose change in it! What could I have done wrong? The awful taste was in the caramel, because I had some leftover and I tasted it. I made it in a high-quality stainless steel skillet and stirred it with a wooden spoon. I did not strain it (because it came out very smooth) and I let it cool in a glass bowl. I also think that there was also a silicone spatula in there somewhere. Does anyone have even the vaguest idea what I did wrong? I guess it's pretty obvious that something reacted with metal somewhere along the line but what? Sugar? Cream? Butter? It's so bizarre... I'm still haunted by it a week later! I made this for Thanksgiving and it was sort of disastrous. :( Luckily I made three desserts this year and the other two were wonderful. I don’t think it’s the recipe, but it had the most awful taste. It tasted so metallic that I kept looking to see if there was loose change in it! What could I have done wrong? The awful taste was in the caramel, because I had some leftover and I tasted it. I made it in a high-quality stainless steel skillet and stirred it with a wooden spoon. I did not strain it (because it came out very smooth) and I let it cool in a glass bowl. I also think that there was also a silicone spatula in there somewhere. Does anyone have even the vaguest idea what I did wrong? I guess it’s pretty obvious that something reacted with metal somewhere along the line but what? Sugar? Cream? Butter? It’s so bizarre… I’m still haunted by it a week later!

]]> By: deb http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1219126 deb Sun, 27 Nov 2011 15:24:45 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1219126 For thicker caramel, you can use less cream. Good luck! For thicker caramel, you can use less cream. Good luck!

]]> By: Zanna http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1211373 Zanna Sat, 26 Nov 2011 01:43:18 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1211373 I ended up sort of wishing the caramel would be thicker and sweeter. I know feelings differ on this--I get the adult, sophisticated mix of not-too-sweet and tart, etc. But as a matter of technique, what makes caramel more liquidy as opposed to thicker? How long you cook it? How much cream/butter you add? And doesn't longer cooking at the sugar-melting stage just make it darker? I ended up sort of wishing the caramel would be thicker and sweeter. I know feelings differ on this–I get the adult, sophisticated mix of not-too-sweet and tart, etc. But as a matter of technique, what makes caramel more liquidy as opposed to thicker? How long you cook it? How much cream/butter you add? And doesn’t longer cooking at the sugar-melting stage just make it darker?

]]> By: Cindy http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1207088 Cindy Fri, 25 Nov 2011 05:27:13 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1207088 Absolutely wonderful! Like Zanna, I followed the recipe to the letter and it turned out perfectly with not shrinkage at all. I did add a little extra cream though so maybe that made a difference. The tart sweet combination was a great finish to our Thanksgiving feast. Thank you for sharing! Absolutely wonderful! Like Zanna, I followed the recipe to the letter and it turned out perfectly with not shrinkage at all. I did add a little extra cream though so maybe that made a difference. The tart sweet combination was a great finish to our Thanksgiving feast. Thank you for sharing!

]]> By: Zanna http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1203074 Zanna Thu, 24 Nov 2011 07:40:46 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1203074 Just made this tart tonight. (I should say today as it takes a fair bit of time with all the steps and waiting in between.) You had me worried about the pastry, but it behaved beautifully (your recipe) after I followed every step to the letter. Hardly any shrinkage. It was if anything a bit softer and crumblier than I expected. I might go without the 1 T of cream next time. It got rave reviews though! Shiny pretty, toasted nuts, etc. I did have extra filling left over making it in a fluted tart pan. I did have to make two batches of caramel after the first one seized and wouldn't let go--actually my big non-stick skillet did not work for caramel while my regular old 3 qt Revereware worked great! Has anyone made this wit h a different nut? I was thinking walnuts would be good in this combo, if they are not too oily. Long first comment, but I've been reading and being a fan for a long time! Yay SK! Just made this tart tonight. (I should say today as it takes a fair bit of time with all the steps and waiting in between.) You had me worried about the pastry, but it behaved beautifully (your recipe) after I followed every step to the letter. Hardly any shrinkage. It was if anything a bit softer and crumblier than I expected. I might go without the 1 T of cream next time. It got rave reviews though! Shiny pretty, toasted nuts, etc. I did have extra filling left over making it in a fluted tart pan.

I did have to make two batches of caramel after the first one seized and wouldn’t let go–actually my big non-stick skillet did not work for caramel while my regular old 3 qt Revereware worked great! Has anyone made this wit h a different nut? I was thinking walnuts would be good in this combo, if they are not too oily.

Long first comment, but I’ve been reading and being a fan for a long time! Yay SK!

]]> By: Deborah http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1194106 Deborah Wed, 23 Nov 2011 00:57:07 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1194106 just checking to make sure that there is butter in the filling as it is not included in the City Bakery cookbook. Your photos are so fab. Looking forward to making this tart for Thanksgiving. just checking to make sure that there is butter in the filling as it is not included in the City Bakery cookbook. Your photos are so fab. Looking forward to making this tart for Thanksgiving.

]]> By: Greta http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1123491 Greta Fri, 11 Nov 2011 23:46:35 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1123491 I use the pate sucree recipe in Joeanne Chang's cookbook Flour and it works every time, and is super easy. Just baked this and bringing it to a potluck. Don't know if I did it right...I'm afraid of caramel. Didn't burn it this time but it seized and after returning it to the heat a lot was still stuck to the bottom...so the caramel cream mixture was a bit more watery than in your photos...and then we had a fire in the oven and we had to turn it off then back on afterwords...so it baked for I don't know how long...but the edges were bubbling when I took it out. Hope it's as delicious are yours were! I love your blog :) I use the pate sucree recipe in Joeanne Chang’s cookbook Flour and it works every time, and is super easy. Just baked this and bringing it to a potluck. Don’t know if I did it right…I’m afraid of caramel. Didn’t burn it this time but it seized and after returning it to the heat a lot was still stuck to the bottom…so the caramel cream mixture was a bit more watery than in your photos…and then we had a fire in the oven and we had to turn it off then back on afterwords…so it baked for I don’t know how long…but the edges were bubbling when I took it out. Hope it’s as delicious are yours were! I love your blog :)

]]> By: Embla http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1067820 Embla Sat, 05 Nov 2011 08:51:11 +0000 http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/#comment-1067820 Oh, my. I just rediscovered this recipe while planning my Thanksgiving menu. I remember I made this years ago, supposedly for a party I was invited to -- but no one ever got to taste it because I kept that whole 9" tart all for myself. whoops. DEFINITELY making the tart again (and sharing!) this year. :) Oh, my. I just rediscovered this recipe while planning my Thanksgiving menu. I remember I made this years ago, supposedly for a party I was invited to — but no one ever got to taste it because I kept that whole 9″ tart all for myself. whoops. DEFINITELY making the tart again (and sharing!) this year. :)

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