Putting fresh or frozen cranberries in a tart gives me pauses. Are cranberries too tart and acidic for sweet pastry? After baking along with Dorie Greenspan’s Baking with Julia and, now, her latest book, Baking Chez Moi, I should have known that Dorie’s recipes work well and seldom disappoint. She took care of business by adding one tablespoon of sugar. That’s all it takes to balance out the flavor for the tart fillings.
Cranberries look so festive and seasonal. The pear and cranberry combination is an exciting one. Just the right dessert for the Thanksgiving table.
The galette dough is used for the roll-up tart. This dough is a delight to work with. We made the apple pielettes a while back with the same dough. Instead of making a pie or a free-form galette, rolling up the dough with the fillings to look like a jelly roll is a splendid idea. A touch of fresh and ground ginger and a dollop of orange marmalade make the tart more sensational than it already is.
I have to admit rolling up the dough with the fillings was a bit tricky. It takes some practice. I should have rolled it up tighter for a neater package. Would happily make this roll-up tart again using seasonal fruits and variations that Dorie has suggested. You can find similar posts from other Tuesdays with Dorie bakers at TWD blogroll here.
9 Comments
isthisakeeper
November 24, 2015 at 3:42 pmYour tart looks great! I had trouble with the dough this time…not sure why.
Ryan
November 24, 2015 at 4:30 pmGreat photos! I agree that rolling this tart up was tricky. I think it was worth the struggle, though!
Nicole
November 24, 2015 at 11:30 pmNice job! I had issues with the dough but yours came out so lovely!
Zosia
November 24, 2015 at 11:59 pmI thought the flavours of this tart sensational too, particularly with the addition of ginger.
kitchen flavours
November 25, 2015 at 2:15 pmYour tart looks wonderful! I wish I had some cranberries for the filling. But it is not an ingredient that is easy to find over here. I had some trouble rolling up the tart too, but glad that it came out OK in the end.
Diane Zwang
November 27, 2015 at 8:05 pmI thought it was a little tricky rolling up too. If it is too perfect your guests won't believe it is homemade:) Hope you had a wonderful Thanksgiving.
flour.ish.en
November 27, 2015 at 10:17 pmThanks, Diane. Thanksgiving was a blast!
Cakelaw
November 29, 2015 at 6:31 amThis was good wasn't it. I liked the roll up method for making a tart,
Approaching Food
November 30, 2015 at 3:19 amI would happily make this again too! Yours looks absolutely fabulous!