This recipe was delicious! I did not make the crust since I had an 8 inch baked nut crust on hand, but I made the filling exactly as called for in the recipe and it was outstanding. I highly recommend a nut crust. Next time I make it, I will use less sugar with the cranberries, but that's just me.
Interestingly, because this calls for a 10 inch crust and I only had an 8 inch crust, I had leftover filling. But I also had a leftover 8 inch flour tortilla... Yep, I made a second tart with a tortilla crust! I can't really recommend this as it was a little soggy (maybe I should have prebaked the tortilla?) but offer it as an option when you are in a pinch. Still tasty!
This was wonderful! I really don't understand the poor reviews. I did use my own pate sucre recipe, but followed the filling recipe. Of course you must chill your dough recipe before you roll it out and press it into your tart mold. This really helps the dough keep it's shape and not shrink when you bake it. But you also have to let it soften a bit before you can roll it. Also, putting the cranberries in the tart shell before the custard works wonderfully and comes out beautifully. The cranberries rise to the top when baked. This was delicious. The tartness of the cranberries really cut through the sweetness of the custard. Also, the addition of the confectioners sugar on top made the tart look sparkly! Love this recipe and would make it again.
Can’t believe these ratings. We and our friends love this recipe.
I haven't made this recipe, yet, but am wondering about the measurement; .13 (pure almond extract), how much is this exactly? Thanks.
This doesn’t turn out at all like the photo. Also 2 cups it not nearly enough cranberries. If you refrigerate the tart dough overnight there is no way you’ll be able to roll it out. I had to let it rest for 30+ first. Final baking time had to be nearly doubled.
The recipe states to pour the cranberries in crust then the custard on top. It is quite obvious that it will not look like the picture if you do this. You can see this on an older post from a different blog. I am sorry but I find this very annoying. I’m not only going for a flavor but a look. I will try it custard first and hope for the best. Thanks for worrying about your photo over the integrity of the recipe. Will keep you posted on the result.
So making it again this year 😂 For the third time.