Serves a Crowd
Madeira Tart
Popular on Food52
92 Reviews
Scott P.
April 6, 2015
I recently made this for four dinner parties. I got better at it each time. I kept making it because guests raved and went back for more. One party had a guest with a serious wine allergy, so I used vanilla instead of the madeira and it was more traditional but fine. The biggest tips are to pack the crust as tightly as possible into the pan, first squeezing the sides and then pressing hard on the bottom, and then to watch for the custard to set and take it out of the oven before it overcooks.
LeBec F.
March 22, 2012
hi tom, plse share what madeira you recommend- sweet, dry, rainwater...? looks terrif- thx much!
thirschfeld
March 22, 2012
I am not sure which I used but I usually don't have sweet on hand. Marsala also works great.
thirschfeld
March 22, 2012
I am not sure which I used but I usually don't have sweet on hand. Marsala also works great.
Rivka
November 6, 2011
Pretty psyched about this tart. It's in the oven right now and the whole house smells like Madeira and butter. DC food52ers, look out! I'm coming your way with this beauty in just under an hour.
athoughtforfood
July 13, 2011
I'm not sure I've ever had a tart that's had an agenda... but I think I'd like to know what that's like!
Blissful B.
March 23, 2011
Although you didn't make it to Martha this round, I have no doubt you'll be on TV in the future. You have a unique cooking style & a great personality that shows through on all of your posts. I'm glad you're part of Food52!
fishersfoodie
March 23, 2011
I agree! Don't know how I lucked out but I look forward to more friendly competitions with you. You are the type of cook that excites all of us to challenge ourselves and each other. Thank you for welcoming me into this place. I believe that there is a spot for you and your point of view on TV.-Lori
imceci
March 23, 2011
Awwwww, I think you shoulda won..... I think it sounded so much more refreshing
thirschfeld
March 22, 2011
I have no idea what will happen tomorrow and who will win. With that I just want to say thanks to everyone who voted for the Madeira Tart. The food52 community is such a wonderful place to hang out. There are so many creative and talented people making tasty food it is really unbelievable. I think there were about three hundred tarts entered in this contest and I am sure I saw a whole lot, and I mean a lot, that I would have put in place of mine. It is seeing all the other great recipes that makes this such an honor. It makes me really proud to be a part of this community and to be able to call so many of you friends. Again thanks.
hardlikearmour
March 22, 2011
I really can't think of anyone I'd rather have representing the food52 community on the Martha Stewart show! You've definitely made an impact on my cooking, you're supportive and kind, and you are a wonderful chef, father, and person in general. You make me happy and proud to be part of the food52 family. Here's hoping I see your tart in the winner's spot tomorrow.
fiveandspice
March 23, 2011
I have to agree with hardlikearmour. You're an inspiration, a teacher, and a friend here Tom. One of the (many!) people who embody the creative, communal, supportive spirit of this community.
TiggyBee
March 23, 2011
Amen, hardlikearmour and fiveandspice. I just re-read my comment below and it was meant to convey that among the few things I've had time to contribute, was my vote for this beautiful tart!! I can't wait till noon!!
gingerroot
March 23, 2011
Could not agree more with the above sentiments. Thanks for being you and doing what you do, everyday.
healthierkitchen
March 23, 2011
I've learned so much from your recipes and generosity on this site. I don't know much about tart making, but I always know that if I try one of your recipes that it will work well and taste great. Win or lose with this recipe, you are a total winner.
Daphne
March 21, 2011
This was fun to put together and looked like sunshine coming out of the oven. Super flavor and texture combination with the semolina shortbread crust with the custard filling. I baked mine in a 9 inch dark pan and stood there towards the end to watch it jell just under 30 min. total time in the oven at 350. We enjoyed it both warm in the afternoon and at room temperature later. A wonderfully cheerful looking tart with a lot of soul, perfect for this time of the year!
thirschfeld
March 22, 2011
Daphne I am so glad you liked it and thanks for pointing out that black tart pans cook foods faster.
FoodieFlirt
March 21, 2011
Bon chance! I'm looking forward to trying this recipe out soon. It sounds delicious!!!
ramieweisser
March 18, 2011
Congrats!!! Hope you win.....you seem to be pretty famous here. I always love reading your recipes and perusing what you make. You're very talented.
Daphne
March 18, 2011
As your tart recipes arrived one after another for this contest I kept saying 'Wow", thinking how each one seemed like the winner! Want to try them all, starting with this custard tart on Sunday... very happy for you here and all around this week, thirschfeld! Thrilled about your new daughter! Hope you get to go to NYC. and meet Martha!
monkeymom
March 18, 2011
Congratulations thirschfeld on a second week in a row of making the finals and the official new addition to you family. What a day to savor. I hope you get to go see Martha!
kmartinelli
March 18, 2011
Wow, what a simple, beautiful, elegant recipe - and photo! So well written as well. And after reading through the comments - congrats on being a finalist AND on the new addition to your family!
luvcookbooks
March 17, 2011
like the recipe but looking at the headnote you are also a really good writer. and such nice timing to welcome your new daughter!
thirschfeld
March 17, 2011
thank you luvcookbooks, and I always appreciate the noticing of the writing because I really struggle with it, daily.
healthierkitchen
March 17, 2011
Congratulations and good luck, thirschfeld on the tart and the new addition to the family! One more to share your food and love!
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