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!
thirschfeld
March 17, 2011
I just have to say thanks to everyone at food52 and to the f52 community. I have spent most of the morning in a courtroom, no cell phones allowed, finalizing on the adoption of an amazing little girl, Joselyn Mae Hirschfeld. We spent a better portion of the day downtown and I just got home. Checked in to food52 to discover being a finalist. WHAT A DAY! #dumbfounded probably best describes it.
TiggyBee
March 17, 2011
How great! Between the time I've had to fly to back and forth to Australia, dealing with family affected by the floods and my own home in CA, I haven't been able to contribute much, so you, duh....winning*! : )
*charlie sheen quote. not mine....Congrats!!!
*charlie sheen quote. not mine....Congrats!!!
susan_kuehn_knutson
March 17, 2011
Where is the late winter fruit in this recipe??
hardlikearmour
March 17, 2011
There was no requirement for late winter fruit in the contest. "We're thinking single-crust quiches and sweet custard tarts; tarts filled with jam, nuts, citrus, greens or other good things of the season." This certainly qualifies as a sweet custard tart. I don't know about you but a glass or two of Madeira (or a slice or two of this tart) sounds perfect for a late winter evening to me!
Oui, C.
March 17, 2011
Give Martha a big hug from me when you meet her. Very nicely done, Tom. Love your photo too, did you shoot it on your fireplace mantel? - S
thirschfeld
March 17, 2011
Oui, I will definitely give Martha a big hug if I am the winner, and thanks. Yes it was taken on a fireplace mantel. I don't take a lot there but sometimes it is just right.
fiveandspice
March 17, 2011
Meant to comment on the gorgeousness of this tart way back when I first saw it last week. Somehow it slipped my mind. Anywho, really stupendous recipe. Congrats!
Blissful B.
March 17, 2011
OK, where's the cookbook contract? I think every recipe you submit becomes either an EP or a finalist. You are a talented man!
Blissful B.
March 17, 2011
I just realized this is the Martha contest. Woo Hoo! I voted for you. Good luck!
thirschfeld
March 17, 2011
you are to kind Blissfulbaker and I appreciate the compliment so much, thanks
gingerroot
March 17, 2011
Yahoo! What a fine tart. Love your tags and I hope to see you on Martha. Congratulations, thirschfeld!!
gingerroot
March 18, 2011
Wow, what a day! Congratulations on the official addition to your family as well. Just voted for you.
mrslarkin
March 17, 2011
Let's just stick a whole thirschfeld chapter into Book 2, ok? Congrats and I hope I see you on Martha!
AntoniaJames
March 17, 2011
An entire book by Mr H would be a runaway best seller. If book editors are not already banging down his door begging for his book, would someplace please get this man an agent and someone to consult with him on a proposal, please?!! ;o)
thirschfeld
March 17, 2011
thanks mrslarkin, you, AJ and fiveandspice are all to kind and I appreciate all the encouragement from all of you
boulangere
March 17, 2011
You are so on a roll! Hooray!
thirschfeld
March 17, 2011
thanks, I need to get out to the West Boulder and get in some trout fishing. Liking the bourbon bread pudding.
boulangere
March 17, 2011
Long ago and far away I worked summers in the kitchen on a dude ranch on the WB. When you make it out this way, let me know. I'd love to meet some food52ers face to face. Congratulations on your daughter! What a day for you all!
boulangere
March 18, 2011
Glad you like the bread pudding. Using stale croissants keeps it light. I really dislike heavy, gluey BPs.
cheese1227
March 17, 2011
I was wondering just which one was goinng to make it into the finalist category! Congrats!
TheWimpyVegetarian
March 17, 2011
I thought for sure since you were in the finals last week that you wouldn't be this week. I'm soooo glad I was wrong - I really wanted to see you in the finals on this one!!! Huge congrats, and it looks like such a wonderful tart!! And really LOVE the tags.
mrslarkin
March 8, 2011
yet another one of thirschfeld's fine tarts. Are you done yet? ;)
thirschfeld
March 8, 2011
Well my house needs cleaned badly but if it is a choice of clean or make tarts, well, I am probably going to make tarts.
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