Comments on: cranberry, caramel and almond tart

By: Liz

Liz — Fri, 20 Nov 2009 05:56:12 +0000

I read in the original recipe that one serving has just under 600 calories, so I think I’ll look for the smaller ones…

By: deb

deb — Thu, 19 Nov 2009 15:59:40 +0000

It will depend on the size of your small tartlet pans…

By: Liz

Liz — Thu, 19 Nov 2009 15:25:56 +0000

I’m planning on making this for Thanksgiving next week, but I want to make 16 mini tarts instead of the single 9″ tart. Although Deb’s pictures show tartlets, the recipe only gives instructions for the large version. Is there anything that should be changed? Cooking times? And how many mini tarts will this recipe yield?

By: Cara

Cara — Tue, 17 Nov 2009 17:02:49 +0000

Hi Deb! I made this recipe a couple years ago and thought it was excellent, and I plan to make it again for Thanksgiving this year. I was thinking of doubling up and making an extra tart for another event I have in December, but I was wondering if you thinking the finished tart would freeze well. Thanks!

By: Jilian

Jilian — Fri, 06 Nov 2009 19:49:08 +0000

i’ve got this in the oven right now. it smells delicious. my tart dough certainly shrank, but it seems to be holding the filling well despite that. my carmel seized up on me too. i think i added to much cream in the first addition, and then was using a spatula instead of a whisk to stir it together! I tend to get a little frazzled in the kitchen! Anyway, after i put it back on the heat and got to stirring it managed to mix fairly well. My only question is, do we bake at 350 for the second time around? I didn’t see an alternate temp. My tart has been in for 30 minutes but is nowehere near bubbly and the cranberries are still perfectly in tact. Im baking for a longer time, but was wondering if I am supposed to have the temp up? Thanks for the great recipe, as always. Everyone is always impressed when I use one your recipes!

By: Denita

Denita — Tue, 08 Sep 2009 17:40:27 +0000

I wonder if phyllo dough would make an adequate substitute, and if it could be redone as a slab pie? I don’t have tart pans (bad me! naughty me! Go to the corner!) so I’d need something similar. Hmm…muffin tins?

Ack! Cranberries and almonds, my favorite fall yummies! I *must* make this tart!!

By: Mandy

Mandy — Fri, 26 Jun 2009 02:34:26 +0000

What I learned:

Make the crust, the frozen thingy isn’t the same
Don’t sub blueberries for cranberries
Let the caramel thicken and cook completely
Cook the tart for the entire time period (including browning the crust prior)
Let the caramel cool

This was the first failure I’ve had in the kitchen in a while.. if you follow my handy improvisations, you will have an inedible pie. I’ll try this one again when cranberries are back in season ;)

By: danielle

danielle — Wed, 24 Dec 2008 01:37:59 +0000

I just saw this recipe a couple of days ago, and made an oath to myself that i would make it for Christmas today…. I did, and i havent tasted it yet, but i think i burnt the sugar!!! it a pretty deep brown, and the taste is a little off. Hopefully in the full tart form it will taste better.

By: Eeshani

Eeshani — Fri, 05 Dec 2008 20:24:10 +0000

Long time reader, and been stalking this recipe in particular for a while. Finally made it last night with Dorie Greenspan’s unshrinkable sweet tart dough. Looked perfect, but then the whole pan slid off the cooling rack, and hit the (white) carpet face down, in about 25 pieces and a pool of caramel. The tiny piece that was salvageable was absolutely delicious. I’m making this again, tonight, but without the cooling rack. Thanks for a fabulous recipe!

By: Lynna

Lynna — Mon, 01 Dec 2008 05:12:31 +0000

Thanks for introducing me to another great recipe! I made this for Thanksgiving and everyone was impressed. I definitely had some trouble with the shell even though I used the “great unshrinkable”- check out my blog if you’re interested. The whole thing ended up looking very professional.

http://amourpetitgateau.blogspot.com/2008/11/cranberry-caramel-and-almond-tart.html