Cranberry Tart

Page 153

(2 reviews)

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Recipe Reviews

I probably should preface this review by saying that I love cranberries. Every holiday season, I experiment with different recipes for cranberry sauces, relishes, chutneys and cakes. So it was inevitable that the first recipe I made from this book was the cranberry tart.

This is really delicious (although I had to cook mine a smidgen longer than the 40-45 minutes the recipe calls for -- possibly because I needed to use a mix of heavy and light cream rather than all heavy cream since I'd run out of the latter).

For me, the highlight is the wonderful polenta crust -- lovely flavor and texture and very easy to make and work with. Looking forward to trying it with both the chocolate filling from the book and the honey/pine nut version.

A really pretty tart from a beautiful book.

Turns out this recipe is also available online -- part of the NY Times review of the book when it was published.

http://www.nytimes.com/2007/11/14/dining/142trex.html?ref=dining

(edited 12th November 2010) (0) comment (0) useful  

Even Cranberry-hating hubby loved it. Since I could not wait for the dough (which has a nice chewy texture from the polenta) to be chilled long enough to roll it out, I just pressed it into the tart pan and it worked perfectly as well.

(edited 6th November 2010) (0) comment (1) useful  

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