Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles

Recipe courtesy Hedy Goldsmith

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  • on December 09, 2012

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    Hedy Goldsmith, please re-think and correct your recipe! First of all, it's way too much filling and crumble for a 10" tart pan.. I ended up squashing the baked crust onto the bottom of my biggest casserole dish and filling that - the fruit and crumble barely fit in it!
    Also, in the crumble instructions, you forgot to say add the butter.. I guessed that. And for the crust, after your recommended time, it still bubbled up after I removed the rice on parchment paper.
    As for the taste, the crust was the best thing about it, in my opinion. I admit that I used meyer lemons instead of tangerines for the zest.. still, the cranberry filling was too tart even for my cranberry-craving taste; I might try a variation adding apples, or more granulated sugar. The crumble mixture tastes "interesting", but I would prefer adding the taste of brown sugar.
    Hubby liked it and we are both eating it, but after all that trouble, I don't feel it was worth it.

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