Comments on: Cranberry, Caramel and Almond Tart

By: Tim

Tim — Wed, 23 Nov 2011 02:30:53 +0000

Hi Deborah, I don’t know what the Book of Tarts is, but this recipe works as written. Happy baking!

By: Deborah

Deborah — Wed, 23 Nov 2011 01:02:23 +0000

Your version includes butter in the filling that is not included in the Book of Tarts. Just checking that this is correct. The tart looks so luscious and am anxious to try.

By: Tim

Tim — Wed, 24 Nov 2010 20:39:24 +0000

Hey Mary, I am sure you can still make it work. I would definitely give it a try. Good luck!

By: Mary

Mary — Wed, 24 Nov 2010 20:08:35 +0000

Hi Tim,
Since my tiny apartment doesn’t allow for a stand mixer, do you think making the dough by hand would irreparably harm it??

By: Tim

Tim — Fri, 22 Oct 2010 11:46:35 +0000

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!

By: Erika

Erika — Fri, 22 Oct 2010 02:53:00 +0000

oh, and- do you toast the sliced almonds, or just raw? Will let you know how this goes over at my dinner party.

By: Erika

Erika — Fri, 22 Oct 2010 02:48:47 +0000

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!

By: Tim

Tim — Thu, 11 Dec 2008 23:42:17 +0000

Hi Ashley: I wouldn’t recommend dried cranberries here. For one, they would be way too sweet..but also part of the magic here is that the cranberries are still juicy and tart.

By: Ashley

Ashley — Thu, 11 Dec 2008 23:20:46 +0000

This sounds great! Do you whole dried cranberries would work instead of the frozen?

By: jd

jd — Tue, 09 Dec 2008 01:06:41 +0000

Wow – that tart is GORGEOUS!

By: grace

grace — Sat, 06 Dec 2008 12:22:07 +0000

fact: this is one of the most luscious treats my eyes have ever seen. i hesitate to make it for fear that i’d eat the whole thing at once. :)

By: Tim

Tim — Fri, 05 Dec 2008 20:44:27 +0000

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…

By: Emily

Emily — Fri, 05 Dec 2008 17:46:46 +0000

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…

By: Kian

Kian — Fri, 05 Dec 2008 02:47:47 +0000

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!

By: Erikka

Erikka — Thu, 04 Dec 2008 16:40:19 +0000

oh man. That looks incredible and something I’d actually eat! Yum.