Cranberry desserts are not always a crowd pleaser, but I love them. Caramel and cranberry definitely is a wining combination in my book. I’ve not sampled this tart at City Bakery but I will definitely have to try a piece when I get a chance. Beautiful pictures!
Oh, wow — I have been tempted by this recipe since Smittenkitchen posted it, but was horrified by the amount of butter in the combined crust and recipe. Your crust recipe looks much more reasonable — what is the texture like. I’ve never heard of a pastry crust made in the stand mixer…
Hi Emily, it is unusual that the crust is made in a stand mixer…I thought so too. It is an adaptation of Martha Stewart’s “Tart Dough”. The texture is sort of cookie-like. Maybe close to a shortbread? But less crumbly. It is really delicious and works well with this recipe. Let me know how it goes…
Hi TIM!!! I always think of you during cranberry season, so I am making this tart. I have a bag of fresh cranberries- do they have to be frozen?? There isn’t sugar added to the frozen cranberries, is there?
Thanks! and hope you are getting ready for cranberry season!
Hi Erika! I was just thinking about this tart. I use raw almonds. I have never made this with fresh cranberries, but I can’t imagine why it wouldn’t work. They may break down more quickly than the frozen. If you are worried, just throw your cranberries in the freezer for a few hours. Frozen cranberries don’t have anything added to them. Let me know how it goes!
I made this tart for Thanksgiving this year – it takes overnight for the caramel to set so don’t make this the day-of. The crust and caramel are great – but not a single person thought the bitterness of the fresh cranberries went well with the sweetness of the caramel. If I were to make this again, I would use pears instead.
I thought this recipe looked awesome and made it for a dinner party last night.
It was a big disappointment! Particularly with how much work it was.
As another reviewer said, the cranberries were very sour and were not balanced by the caramel, as I would have thought. I was embarrassed serving this to my guests.
Hi Cindy, This is why I don’t test new recipes on guests—it can sometimes backfire. I still love this recipe, and lots of Smitten Kitchen readers have made it and love it. Different strokes for different folks, I guess. Hope your next baking project is something you like better.