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Cranberry-Almond Tarts

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This recipe for cranberry-almond tarts is from New York City's How Sweet It Is bakery.

Source: The Martha Stewart Show, Episode 3060
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  • applekin
    21 FEB, 2011
    the flavors and textures of this dessert surprise and delight! I made many of these for friends, and the "WOW" comments never stopped. I made this in a 9.5" round tart pan to cut into slices, instead of making individual tarts; it worked great and is a stunning centerpiece dessert at that size. It's also probably easier to find the bigger tart pan if you don't already have one--not to mention more versatile and probably less of an investment (though I do ache for a nice set of brioche pans!)
    Reply
  • briannamallak
    30 DEC, 2009
    If i were to go shopping for thaat mold. what is it called?
    Reply
  • chefette86
    28 DEC, 2008
    Also, you need to be careful about the shells browning too much, becasue they still need to go into the oven with the frangipane, and then again with the cranberry mixture. The frangipane recipe makes a lot; enough for at least 60-70, but probably more, considering you need only a 1/4 tsp of it for each shell. I formed the tartlets in advance, baked them, and put them in the freezer so I have them ready to fill when I need them. Hope this helps!
    Reply
  • chefette86
    28 DEC, 2008
    I made these for Christmas, and they were very tasty. However, also a lot of work making the shells. The recipe says to roll out the dough to 1/4" thick, but mine was definitely thinner than that, and a full recipe for the almond dough makes about enough for 30 tartlets (I can't remember exactly, but it doesn't make the 50-60 tartlets as stated in the recipe), so don't half the recipe!
    Reply
  • kitchenbird
    19 AUG, 2008
    I've just finished making them.They turned out great ! It tastes really sweet to me though.I almost had a sugar rash:)
    Reply
  • Yasminka
    27 JUL, 2008
    Hi, can anyone please tell me where I can buy (online) these little tart shells? Thanks
    Reply
  • hamra
    30 DEC, 2007
    I made these last night for my dinner party and they were a big hit. Definitely worth the effort.
    Reply
  • johnbaker
    23 DEC, 2007
    I just finished the Almond Tart Dough recipe and I don't see any way I'm going to get 30 2-1/4" by 1/4" thick disks out of a whole recipe, let alone a half. Is this some kind of creative math? It didn't look 1/4" thick on TV. Also, I had to settle for brioche pans that aren't non-stick. With that powdered sugar in the dough, I get the feeling I'm headed for disaster.
    Reply
  • bethanyrutter
    13 DEC, 2007
    Any good cookware store such as Williams-Sonoma or Sur la Table sells the mini brioche pans. I know they sell them in their stores and they should sell them on their website as well.
    Reply
  • icecreamlady90
    13 DEC, 2007
    Just wondering if anyone has a source for the mini nonstick brioche pans?
    Reply

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