Any tips or tricks? Have you tried this already? Need some advice? Here’s the place to get it!
**Please feel free to post any time after the 27th. We chose this recipe with Thanksgiving in mind. If that’s when you are serving it, leave your link after that.
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Thank you! I was struggling with how to save it for Thanksgiving!
Jules- You are on the ball. For reals. And Happy Birthday. Love you more than butter, babe! xo
If you’ve made this did you use a pie pan and cut the crust off as directed? I’m wondering why not use a tart pan. Any thoughts?
I may try this route.
I’m thinking of using a tart pan too.. I’m curious as how she (Dorie) got such a fancy edge on her crust?
I used a 9″ tart pan – I think it worked really well (and was easier to serve)
I made it yesterday and used a pie pan…cut the crust the way the recipe suggests. I didn’t and left it up higher. There isn’t enough filling to cover all the way up.
Great tip. I was wondering about this.
Perfect. Now I won’t feel guilty when I post late because I want to make this for Thanksgiving.
Hmm, my shell is in the oven right now and it’s shrunk a LOT! Good to know there might not be much filling in there after all ;)
I’m planning to use dried cranberries. Do I need to rehydrate them?
I’m not sure how well dried cranberries would work. But yes, rehydrate. Looking forward to how this will work out!
Thanks Jules. We do not get cranberries or blueberries here. Managed to get my hands on dried fruit.
Those of you that have made this already, how well does it hold up? I’m planning on making this in the a.m. for serving that evening.
I made this – twice actually – and I’d suggest using a hand held mixer for doing the egg whites. My stand mixer doesn’t do two egg whites well because of the dimple in the bottom.
Cathleen – i used a pastry cutter to trim the pie crust – the kind that’s a wheel with a serrated edge on a handle. Use it for doing lattice crusts too. It gives that architectural look that you see in the photograph.
Thanks, Jeffrey. Especially the tip for the egg whites!
You bet :) Just saw your other question – I baked this early and served it that night and it was great. Even had a little left over the next day – wasn’t quite as good but still delicious. Just covered it with plastic after it was cut.
Thank you again! :)
I’m thinking of making a quick little batch of cranberry sauce from what’s left in my 12 oz bag, and using a smear of that as my jam on the bottom of crust…hoping that it won’t be too tart.
I like tart, and I think that sounds wonderful!
I’m on my 2nd attempt this weekend. I went to brown up the top a bit on my first one and left it just a little too long.
Are you using the sweet tart dough or the galette dough? And which type of jam (cherry, raspberry or strawberry) are you using?
I used sweet tart dough and seedless raspberry jam and it turned out great. Jeffery is right about the egg whites. My Kitchen Aid would not do two egg whites. It’s too small a batch. I had to use my hand mixer.
Did you make the tart crust as instructed, or go with a tart pan? I’m leaning on using a tart pan….
I made the tart as instructed in a pie plate, but I see no reason it couldn’t go in a tart pan.
Just finished baking mine – serving it tonight for dinner. Used the sweet tart dough, a strawberry jam and the pie pan as Dorie suggested – easy, peasy – and used a ravioli cutter for the edge – hoodah thought!?!
Making this for Thanksgiving dinner this week, can’t wait. I know this is a silly question, but any tips on where to cut the pie crust when laying it in the pie pan. I know it says a third down from the rim of the pan but I’m having a hard time understanding where to cut. Tips?
You guys are great! Jeffery you answered all my questions. I’m thinking of using the Galette dough…any advice?
I used the galette dough and it was a dream to make and very delicious. I used cherry preserves and they were terrific. I completely agree about the difficulty with the stand mixer and the two egg whites. After several minutes, I ended up switching to a hand mixer.
I made the tart yesterday…and it says it is best eaten the same day but can be kept a day. One day. So I feel as if I must eat the rest of it today. I would hate for it to go bad. Bad tarts are so difficult to deal with.
I’m just making this tart today (as I was gone last week for Thanksgiving) and am struggling with the egg whites. I made sure they were at room temp, and have now beat them for quite a while and still no marshmallow fluff peaks… I saw the other comments about not being able to use a stand mixer.. but I don’t have a hand mixer. Anyone have any suggestions for how to improve my meringue?
Thanks!
I made it today and added 1/4 tsp cream of Tatar to the egg whites, they whipped up just fine in my stand mixer but I have a Bosch not a kitchenaid, good luck.
Awesome, thanks so much for the help! :)