Comments on: Salted Butter Tart

By: Jennifer McLagan

Jennifer McLagan — Sat, 10 Mar 2012 18:47:28 +0000

Much better than cake!

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Sat, 10 Mar 2012 18:14:37 +0000

Happy birthday!

By: Marla aaron

Marla aaron — Sat, 10 Mar 2012 18:11:16 +0000

Thanks a million. Sounds like I should plan on 2 for tonight’s birthday dinner.

By: Jennifer McLagan

Jennifer McLagan — Sat, 10 Mar 2012 16:25:35 +0000

Hello Maria, the recipe says 6 to 8, but even cut into 8 this tart is indulgent. So if you are serving 6 people, follow Renee’s advice, I didn’t know she was so devious, but cut it into 8 and keep two pieces for later. If you are 8 at the table you’ll have to make another tart.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Sat, 10 Mar 2012 16:07:32 +0000

Good morning, Marla. As noted at the top of the recipe, this ridiculously indulgent tart serves 6 to 8. But my advice? Plan on it serving six, slice the tart in the kitchen, hide a slice or two for yourself for later, and then bring your first slice and everyone else’s only slice to the table already plated. Works like a charm.

By: Marla aaron

Marla aaron — Sat, 10 Mar 2012 15:06:06 +0000

Hi, great recipe! How many does it serve?

By: Jennifer McLagan

Jennifer McLagan — Tue, 24 Jan 2012 14:43:29 +0000

Hello Barbara, Like you I only buy unsalted butter, except when making this tart or my Salted Caramel Sauce. In France you can buy demi-sel, which is only lightly salted and perfect for this recipe. I suggest you buy some good quality salted butter to make this tart rather than add salt. As David says you can make another tart, the sauce, or add it to vegetables or mashed potatoes where you would be adding salt anyway. You should also try it on toast with jam, the salt enhances the flavours of the jam, especial apricot.

By: David Leite

David Leite — Tue, 24 Jan 2012 14:24:59 +0000

Hi, Barbara. The salt content of salted butter varies significantly from manufacturer to manufacturer. My official answer is buy some salted butter. This recipe requires one stick, and if you get a half-pound box, you have an extra stick to make another tart! I hesitate to give you an exact amount, as It could over salt the butter. But if you don’t want to buy more, mix the butter with with 1/2 teaspoon of salt to start. Take a taste. You don’t want it to taste salty-salty, but rather just salty enough for the flavors to pop. Add more if you need it.

By: Barbara

Barbara — Tue, 24 Jan 2012 13:00:20 +0000

I buy ONLY unsalted butter for the many known reasons…not only can I control the salt level, it seems to me to have a fresher taste. That said, how much salt do I need to ADD to the concoction to get to the level of ‘salted butter’?

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Sat, 13 Mar 2010 02:17:23 +0000

Well, I didn’t officially test this tart, but I have made it twice and so thought I’d add my two cents (besides just agreeing that it’s a caramel addict’s dream). One thing you can do with this recipe with great success is make individual, bite-sized tarts using mini muffin pans (about 18 to 24 from the quantity of caramel in the recipe); add toasted pignoli pine nuts for added visual interest and some crunch; freeze for later; impress everyone who tastes it, and I mean everyone.