Cranberry Tart

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