Caramel for Cranberry-Almond Tarts

Use this recipe to make Cranberry-Almond Tarts.

  • Yield: Make enough for thirty 1-inch tarts

Source: The Martha Stewart Show, December Holiday 2007


  • 2 cups sugar
  • 1/4 cup light corn syrup
  • 1 1/4 cups heavy cream


  1. In a small heavy-bottomed saucepan, combine 1/2 cup water with sugar and corn syrup. Place over high heat and cook, brushing down sides of pan with a wet pastry brush, until mixture is amber in color. Immediately remove from heat and slowly stir in cream. Let cool to room temperature before using.


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