Hindsight

Did anyone else make Maury Rubin's Cranberry Caramel Almond Tart yesterday and forget to line the unbaked crust with aluminum foil and pie weights before baking it because it didn't say to do so in the recipe and although you've blindbaked crusts a million times before, without that prompt you completely forgot that step this time around, leaving you with a sadly shrunken crust and an irrational case of Thanksgiving rage directed straight at that lovely man?

Still, a pretty fantastic tart. Tart, gooey, crunchy, complex. Absolutely delicious (except for that damn crust) and gobbled up entirely last night.

Comments

[shuna fish lydon]

The concept with a dough like this is that it's a cookie and can go in the oven straight. But I've noticed that flouted pans can never be trusted completely.

Maury is a good guy, but I understand your frustration!

(Hey, only a few days left...)

xo

[Julie]

I didn't experience any Thanksgiving rage. Maybe a tiny bit of Thanksgiving dismay though. And perhaps a smidge of Thanksgiving WTF.

But for the record, I had a wonderful Thanksgiving and I hope you did too.

[Rebecca]

Did the caramel work out for you? I'm a bit caramel-shy after my bad experience with Martha Stewart's Caramel-Nut Bars in her new baking book, and the caramel in that recipe is made similarly to this one, pouring heavy cream into caramelized sugar. It all sounds very rich and delicious, though!

[Rose]

No way - I did the exact same thing. The crust slid all the way down the sides, so my tart only had crust on the bottom. Still tasty, but very messy. I was in a rush and should've known better :(