Here’s the link: It’s hard to believe this sensational pastry is Gluten-Freeīack to the Tart. If you like what you see, you should follow them on Instagram for phenomenal ideas you can use every time you want to make your own tablescape look spectacular. And in another call out, the first thing you see on our landing page is yet another spectacular tablescape these artists created for one of their clients - a list so chockfull of famous names, we feel fortunate they have time for us. Thank you, Michael and Jim, for making yet another occasion at our house so very special. The orange tablecloth and silver and white candle treatments brought both Thanksgiving color and sparkle to the table. They contributed the idea of using white gourds to hold the place cards. They not only provided the lush white and rust roses. Take a look at our Thanksgiving tablescape–still more genius from The Bridgehampton Florist. I’m sharing this with you because I can’t think of a more appropriate addition to your Holiday Desserts. There was Pumpkin Cheesecake which, if that wasn’t enough, came with a brandied pecan sauce. There was a Pecan Pie at my request which our daughter-in-law (who weighs about 4 lbs) pronounced the best pecan pie she had ever eaten. But I have to say that this year’s output at Thanksgiving broke all records. It could be Valentine’s Day or the 4 th of July. It doesn’t necessarily mean Thanksgiving or Easter or Christmas. Let cool completely before filling.This glorious cranberry tart topped with candied cranberries and whipped cream put cranberries on our Thanksgiving Table in a dramatic new way. Press crumbs into a removable bottom tart pan (mine is 9 1/2″ size) and use a pint glass to tamp the crumbs into the edges. Drizzle the melted butter into the food processor, pulsing until the crust starts to clump together. In a food processor, buzz up the vanilla wafers, cinnamon and salt until finely ground. Ingredients: 1 regular sized box vanilla wafers, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 6 tablespoons melted butter.Look for only a slight, very stiff wobble. The recipe says bake for 10 minutes, I went 12 and wished I had done 14.I did add a drop or two of red food coloring to get it back to the pink it was before adding the eggs. The eggs will make the curd turn a slightly paler shade of pink.If you use orange juice (like out of a jug) a 1/2 cup is a good guess instead of wondering how much juice is “the juice of one orange”.Plus blending is what makes the color that shocking shade of pink. I can’t even imagine the madness of trying to push non-blended cranberries through a sieve. Use an immersion blender on the cranberry mixture while it’s still in the pot on the stove.I do have a few tips I followed that were super helpful from the comments section: I mean, does anyone? Who do they think we are, Rockefeller’s? You can find the NYT recipe here. He did ask for more crust, however, and that was the one thing I chose to do differently because I do not have hazelnuts laying around the house. This is a fun dessert to try but do be sure to also have a separate pumpkin/apple/chocolate pie on hand for your Turkey Day just in case your 3 year old puckers up in distaste. This post is my Thanksgiving recipe offering to you! A brightly colored (and gluten-free if you follow the NYT recipe) super (and I mean SUPER) tart, tart.
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