Comments on: cranberry pecan frangipane tart

By: kazuko

kazuko — Sat, 24 Dec 2011 06:20:17 +0000

THANK YOU, DEB I just noticed your response to my question I asked you a month
ago(11/24). The tart was huge hit on Thanksgiving dinner so I ‘m going to bake it again for Christmas Eve/my birthday party. Yes, I did more than doubled cranberries:)) A beautiful and delicious tart!
When is your NYC signings? I will be in NYC in April…

By: rupid

rupid — Tue, 13 Dec 2011 18:30:44 +0000

Thanks so much for the update above Deb! I made the tart this weekend…the filling was easy and SO delicious. The tart crust was my first attempt ever, I did use the full egg as I wasn’t sure. It didn’t turn out as gorgeous as yours, but it was really tasty and I’ll def have to try it again, because I am hooked to the pecan frangipane recipe.
And the extra cranberries totally make it!
PS- Can’t wait for your cookbook and NYC signings :) So happy for you!

By: deb

deb — Mon, 12 Dec 2011 18:38:27 +0000

Hi Rupid — You’re right, so confusing. At first, the crust recipe contained only an egg yolk! (I still make mine with just the yolk.) But so many people complained that their crust didn’t come together easily, I added back the white from the egg and everyone was happy. Thus, I’ll update this now.

By: Deanna B

Deanna B — Sun, 11 Dec 2011 07:22:31 +0000

I can’t believe I waited three years to make this. If I could I would go back in time and tell past me to make it right this instant. I don’t think I will ever make a gooey corn syrup pecan pie for Thanksgiving ever again. I did add some salt to the frangipane, and a thin layer of leftover cranberry sauce underneath. It turned out like the Bakewell Tart’s All-American cousin. Delicious!

By: Sara

Sara — Sat, 10 Dec 2011 02:45:03 +0000

I made the tart tonight with walnuts instead of pecans and a gingersnap crust (the one from your dark chocolate tart). It was delicious! Possibly too sweet for some (not myself or my boyfriend though), but I used a LOT of cranberries and I think the walnuts in lieu of pecans helped with that as well. Also, I made your carnitas for dinner and they were possibly the most delicious meat I have ever eaten. Thank you for a perfect meal!

By: rupid

rupid — Fri, 09 Dec 2011 20:33:32 +0000

I would like to make your crust when I make this, just one question- you mention using the leftover egg white in the frangipane, but there is an amendment to your crust recipe that says to use the whole egg. Which is better to do? Thank you!!

By: deb

deb — Tue, 29 Nov 2011 16:44:51 +0000

I think it would be good, but maybe a little sweet since frangipane is so sweet to begin with.

By: Sara

Sara — Tue, 29 Nov 2011 03:42:44 +0000

Deb, How do you think this tart would be with either a gingersnap crust or graham cracker crust? I haven’t yet summoned the courage to make a true tart shell that involves rolling out dough, but I really want to try this recipe! Thanks for your help!

By: Jessica

Jessica — Sat, 26 Nov 2011 00:19:54 +0000

I just made this for Thanksgiving dinner last night, and it was delicious (and oh so pretty)! The unshrinkable shell came out a little tough, so I might just par-bake it before using it for this recipe again.

By: deb

deb — Thu, 24 Nov 2011 13:05:23 +0000

It tends to bake up better when it is fully chilled and thickly spreadable. But if you have successfully skipped this step in the past, no reason not to try to do so again for this recipe. (P.S. I actually get really excited when people make this recipe because I think it’s one of the overlooked ones in the archives but we find it dreamy, often with a few more cranberries than I originally suggested. Good luck!)