Hi Annie- I haven’t tried another size pan but it should work. I would rule out the 6-inch, it is too small. Either of the other two would likely work, though my guess is you might have some trouble getting it out of the tart pan unless you are very careful with the greasing of the pan. I would go with the cake pan and line the bottom with parchment, butter and flour the pan.
You should take Gabe to visit the cranberry bogs of Massachusetts, visit your marriage tree, and make him a torte. I will have a slice too, please and thank you. We celebrate this great progress with you!!
I, too, thought of the Nantucket Cranberry Pie, a recipe that I got from Gourmet years ago; I did not realize it is one of Laurie Colwin’s, of whom I am a big fan! Also, I had the good fortune to become a grandmother last December and I agree that babies are the most lovely companions! Thank you for the recipe and enjoy your baby friend.
Thank you so much for this recipe. I made one last night and have another one in the oven now. The contrast of the buttery cake with the tart bursts of cranberry is heavenly. Served with little home made creme fraiche (first time making it – wow!) which just sent it over the top in terms of deliciousness. I have family coming for Thanksgiving, and this simple, wonderful torte will definitely be part of our Holiday spread. Thanks for this, and all the other stories, photographs, and recipes you have shared over the last few years. My cookbook collection has doubled as a result of your posts and recommendations…..looks as though “Wintersweet” will be on my Xmas wish list.
(Could someone correct the spelling of Torte just above the recipe? It’s driving me crazy.) I made the cranberry version for T’giving dinner served with French Vanilla ice cream. It was loved. Today, I made it with blueberries! Gorgeous…and, delicious with lemon sorbet.
I am STILL making this wonderful torte about once a week. I’ve steadily upped the almond extract which gives it this wonderful frangipane type of taste. It is absolutely indispensable, and I thank you again for introducing me to it. I’m currently hoarding bags of cranberries to freeze, so that we can enjoy this throughout the year.
Just when I start to grumble about Massholes (yes, that is a real term that people here are proud of), I get reminded that we still lead the way in terms of social issues. As someone who lived in Chicago and then Champaign for a total of 6 years, I am relieved that Illinois has finally joined the fold. But what the hell took so long?! ;)
I have been obsessed with this recipe and made it about ten times (to be fair, four were gifts). Today, I changed the recipe by adding a 1/3 cup of Meyer lemon juice and a tablespoon if the zest, and topped it with good quality frozen blueberries. I also poured a Meyer lemon glaze over the top, and IT. IS. RIDICULOUS. This recipe rocks even more since it’s adaptable.
My obsession with this torte continues. As i mentioned in an earlier comment , I DID freeze a ton of cranberries so that I could enjoy this year round. I do not thaw beforehand (figured – same as blueberries, right?) and i notice a definite sort of “chew” to the cranberries not present in the fresh cranberry torte. Not terrible (i still make and eat it often) . i was wondering if you have tried this with frozen, and did you thaw..would it be bad to try them thawed, or did you notice a “chew” to them?
I made this for Thanksgiving dessert. It was perfect! Not too sweet, moist, delicious. Had some warmed the next morning for breakfast….I think I might make it for Christmas breakfast as an option next to the super sized cinnamon rolls!