Donnerstag, 27. November 2014

TWD: Cranberry Crackle Tart

And again... I forgot to post :-(
When I saw that the Cranberry Crackle Tart is due already as the second recipe from the new book for Tuesdays with Dorie I was a bit afraid, because it looks wonderful on the picture but also a bit difficult.
I have to say: I was wrong. It is not half as tricky as I thought!

I made the tart with the Galette Dough and I have to say I adore this dough! It is the first tart dough I really manage. I have no idea why I never got used to tart doughs in the last five years of baking. It always kept me from doing a lot of tarts and pies although I really like them. But this dough is - for me - extremely easy to handle. I am sure I will use it from now on whenever possible!

The filling is a mix of merengue an cranberries. As fresh cranberries are rarely seen in Austria I had to use (soft) dried ones but I guess they come very close to the original. Maybe it is even a bit of an advantage as I think they are a somewhat lighter in weight than fresh ones - so they do not weigh so heavy on the fragile merengue.

I did bake the tart too long, so the filling got too dense. It didn't harm the taste of the tart - which was great! - but the looks. During baking I was so afraid the filling would not be firm enough, and you have no chance to try it like with cakes. So I let the tart in the oven for about 15mins longer. The result: the filling got a bit firm, shrunk and I ended up with a much flatter tart than the original.

As so often - no problem for my colleagues, they ate the tart in a snap. It helps if you don't tell your 'test-guineapigs' what it should like :-)

Have a look what the tart actually should look like, and buy the book by Dorie Greenspan, to find out about the recipe!

Kommentare:

  1. I used the galette dough as well and loved it - very easy to make and work with. I think your tart looks wonderful - lovely and toasty!

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  2. I think your tart looks great. My first attempt had black meringue tips. I just read that they're trying to export more cranberries from the US since we have a surplus so maybe you'll see some soon. I may have liked this better with dried ones though, based on the looks of yours it seems to have worked out great.

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  3. I like your philosophy! Very nice tart!

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  4. It looks very nice and I think you might have gotten a little extra caramel-type flavor with a little extra baking, so that sounds delicious as well. One thing I have learned from Dorie's recipes all these years is that if you just take it one step at a time, it all comes together much easier and wonderfully delicious in the end. You did a great job!

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  5. I certainly agree with you on the galette dough--it's a dream to work with. And I admire you for coping with the lack of cranberries: Dorie seems to love dried fruit so I bet she'd be delighted with your tart!

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  6. Exactly - what you don't know, won't.... I'm sure your tart was as good as it looks!

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  7. I'm looking forward to trying the galette dough with this some time. Everyone who used it was really pleased. I love Dorie's sweet tart dough, though, too. Your tart looks beautiful and I'm glad it was a success with everyone!

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