This was delicious with a great balance of acidity and sweetness. I found the tart dough more difficult to work with than my standard all butter pie crust recipe, but it was worth wrangling with. The custard took longer to set than the recipe specified, but this was also not a problem. I don’t understand the negative reviews that said that there were not enough cranberries or that it was not as pretty as the photo in the recipe. Operator error? It was a stunner.
Followed the recipe to a "T". A 9" tart pan needs at LEAST 3 cups cranberries to fill it properly. It is also NOT as pretty as the picture as the brown sugar custard covers almost all of the cranberries--and I used light brown sugar and I can't imagine what dark brown sugar would have looked like. The custard was just a tad lighter than that of a pecan pie. When I make it again, I'll pour a bit of the custard into the tart, top with cranberries, then pour the rest of the custard over. Maybe that'll work. I baked it on a top middle rack at 375 degrees for 28 minutes. I don't have a Wolf or Viking oven, but the oven thermometer was reading 375 and nearly all my baked goods come out per recipe. I did use the reserved cranberry "simple syrup" to sauce the plate and then drizzled a bit over the whipped cream for a better visual presentation. It was delicious and there were raves.
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.