It’s the holidays, after all, so you’re allowed to get a little schmaltzy.ġ2 ounces fresh cranberries, picked over and rinsedĦ Tbs unsalted butter, at room temperature If you’re feeling especially festive, you could even try topping the tart with a mosaic of cookie-cutter shapes instead of a traditional lattice. We don’t usually bother with a lot of fancy weaving just lay a few strips of dough in one direction, and then lay a second layer on top, perpendicular to the first. First and foremost, keep in mind that the lattice top is only as complicated as you want to make it. This beauty may look like a lot of work, but it comes together quite simply. But instead, I sat back, gave a lot of thanks, and ate a lot of Linzer tart. Were I less susceptible to so much delicious distraction, I would have chronicled every second. My mother kindly cast a blind eye to all our cutesy carrying-on, and in return, Brandon-bless his huge, thumping heart-charmed her with brown-butter mashed potatoes and daily doses of his trademark fennel salad, weeded out her old pots and pans and a few dead electronics, and plowed through her pantry full of old, rancid oils and crusty vinegars. So this Thanksgiving, I got my fix of Mom, man, and tart. And today, for my mother and me, each holiday season means an afternoon of measuring cups and a full, hefty pan of cranberry Linzer tart. For me, each afternoon in Maine meant a rich, black cup of coffee and a hefty wedge of cranberry Linzer tart, sweet, sour, and almost spicy, in a sandy almond crust fragrant with cinnamon, cloves, and orange peel. I wasted no time in choosing a favorite among the array of homemade tarts and pastries, and ten years later, I haven’t budged an inch. I’ve already written a paean to their elegant but buckle-busting breakfasts, but tea-time left us equally wide-eyed and weak-kneed. The innkeepers, two unabashed gourmands by the name of Tony and Jerry, treat their guests to elaborate breakfasts and teas each day, and we quickly fell under the sway of their kitchen. I was only 17, and obviously very impressionable. This delectable thing has been making regular appearances on our holiday table for a decade now, since a very snowy, fortuitous, and fateful getaway to the Wooden Goose Inn in Cape Neddick, Maine. I started with the best of intentions, and by god, I’ve brought you a cranberry Linzer tart. Luckily for all of us, the recipe in question should make up for my shortcomings. There was plenty of rapture, yes, and the turkey and stuffing were certainly up to snuff, but when I dragged my suitcase back into Seattle on Sunday night, all I had to show for myself was a bargain-priced 10” All-Clad skillet, a half-dozen predictably failed photo s with Brandon, and a lone recipe. When I set out for Oklahoma a week ago, I planned to return with rapturous photos of a bronze-skinned turkey my mother’s tried-and-true gravy secrets the complete, unabridged tale of Brother Timothy’s stuffing and the decades-old Junior League cookbook from which it springs annually in full glory, with pork sausage, chicken livers, toasted almonds, spinach, Parmigiano Reggiano, and brandy and at least a few presentable photos. I live and bake in Palm City, Florida with my husband and two charming cats, Teddy and Freddy.I started with the best of intentions. I'm the author of Diner Desserts (Chronicle, 1999), The Good Cookie (HMH, 2002), The Cake Book (John Wiley & Sons,Ģ006) and Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (HMH, 2015). I was also an associate editor at Good Housekeeping magazine and a freelance recipe developer for several food companies and magazines. I've worked in lots of positions in the food biz, including cook on a barge traveling the canals of Burgundy and Bordeaux a caterer, pastry chef, and food stylist. I'm the former editor of Chocolatier and Pastry Art & Design magazines, and a graduate of Smith College and La Varenne École de Cuisine in Paris. I'm currently the Managing Editor of Pastry Arts Magazine,Ī trade magazine for the baking and pastry industries, and Co-Founder of Pastry at Home, a site for passionate home bakers. I'm Tish Boyle, and I'm a cookbook author and editor specializing in desserts.
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