Comments on: cranberry, caramel and almond tart

By: Ellen

Ellen — Wed, 06 Jan 2010 17:10:22 +0000

I made this for Thanksgiving using pecans instead of almonds–it was heaven! It was so beautiful visually and was absolutely delicious. Tons of compliments. The unshrinkable sweet tart shell recipe worked perfectly. Thanks so much for this Showstopper!

By: Ms. S

Ms. S — Tue, 29 Dec 2009 22:56:05 +0000

Ok, I know this recipe has been commented on ad infinitum, but since I posted today for the 1st time on your walnut pesto, I thought I’d give you my 2 cents on this recipe and crust. I made this at Thanksgiving and it was awesome. I wanted to use the crust that the recipe specified, though I’m sure your Unshrinkable is quite nice, so this is how I overcame the side shrink, and its a technique I think I will use from now on … very simple.
After I put the dough in the pan, I left the inch or so overhang on and just gently wrapped it over the edge of the pan and lightly pressed it to the outside. After the par-baking, while the crust was still hot, I ran my rolling pin over the edge of the pan as one normally does BEFORE baking. The soft, sandy shortbread crust cut away clean and smooth with a perfect edge and then I had the pleasure of using a butter knife to dis-lodge the dark, crusty, buttery bits from the outside of the pan which were quickly dispatched to my mouth.(Note to novices: Do not use a silicone rolling pin to do this) Since the pan is ultimately removed, no one will ever see this messiness and the crust looks picture perfect. This prob will only work with a soft shortbread type crust though. But thanks again for the delish recipe … you are my new go to for recipes, supplanting Chocolate and Zucchini.

By: Diana

Diana — Tue, 01 Dec 2009 17:09:16 +0000

I made this tart twice over the Thanksgiving season. The first time I thought it could use more cranberries and I adjusted the amount the second time. It has a beautiful presentation and isn’t too sweet. My guests really enjoyed it.

My only problem is baking the tart shell. The sides will brown nicely but the rest of the tart is pale and undercooked… The second time I baked it a lot longer which caused the tart to shrink. Should the foil cover the entire tart shell? I used the Unshrinkable Sweet Tart Shell recipe.

By: Holly

Holly — Sun, 29 Nov 2009 18:28:38 +0000

Hey Deb, Just thought I would let you know my experience with this recipe-

my tart dough did turn out perfectly. It chilled over night and rolled beautifully (on my silpat) and didn’t shrink at all.

But, i have to say i was a bit disappointed in the filling. nothing held together, and i thought there was way too big a contrast between the cranberries and caramel..

oh well!

By: tonya

tonya — Sat, 28 Nov 2009 19:50:38 +0000

I made this for Thanksgiving also. The non-shrinking crust was perfect. I’d agree with Tanya above that there are too many almonds, next time I make this I’ll go for fewer nuts and more cranberries.

By: tanya

tanya — Sat, 28 Nov 2009 05:52:03 +0000

Not as great as I expected

I’ve had this recipe bookmarked for a while, and finally had the opportunity and occasion to make it (Thanksgiving). The crust recipe I used is similar to the Great Unshrinking Tart Crust, so no problems there.
The filling, however, was a disappointment. I had no trouble making caramel. It came out rich in flavor color. But to my taste the caramel/cranberry/nut ratio was wrong:
1. Too many almonds. I found that their texture (chewy, rather than crunchy) and flavor overpowered cranberries. I think that cranberries are too strong an ingredient to play second fiddle to anything else. In a desert, they should take center stage.

2. There were not enough cranberries to balance the sweetness of the caramel. So the tart is basically a whole lot of caramel saturated nuts and not enough tartness and fresh taste; the cranberries are nearly drowned in the cloying sweetness.

Verdict: Was not impressed enough to want to make it again (the recipe is fairly involved to make it on the spur of the moment). But if I do decide to give it another go (not any time soon), I will definitely adjust the quantities of cranberries and nuts. But to tell you the truth, I would probably go with a much simpler but no less impressive cranberry galette, in which the filling made of fresh cranberries truly showcases their fresh, tart, wintery taste.

By: deb

deb — Thu, 26 Nov 2009 18:12:57 +0000

Amy — Yes. Will edit that in.

30 Dresses — You can make it any of those. Just (if the springform or cake pan) keep the crust only an inch or so high up the sides.

Also, I believe I saw someone on Twitter (?) perhaps mention this tart this week, that she’d had a chunkier and less caramelly look than my tarts above. That would actually be correct. I have been to the City Bakery many times recently and they have this tart out and it often looks more granola-ish (just a little caramel binding) and less gooey than mine. I believe that because what is pictured are mini-tartlets, the caramel distributed among them unevenly.

Happy baking!

By: Amy

Amy — Thu, 26 Nov 2009 17:12:01 +0000

Is the assembled tart supposed to bake at 350, same as the crust?

By: Tabitha

Tabitha — Thu, 26 Nov 2009 04:37:57 +0000

Wow… I think I’m going to let the dough chill before rolling it (Unshrinkable shell recipe) because mine shrank considerably.

First attempt at caramel didn’t go well but the 2nd batch that’s cooling right now “looks caramel-y” according to my husband so. YAY!

Can’t wait to serve it tomorrow.

By: 30 Dresses in 30 Days

30 Dresses in 30 Days — Wed, 25 Nov 2009 15:35:42 +0000

Darling Deb, can I make this in a springform pan or would that be a total disaster? I also have a round, 9 inch cake pan and I have a ceramic, pie pan – would either of those work? I can run out after work and buy myself a tart pan if truly necessary but I’d prefer not to. Thank you so much and happy Thanksgiving!