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A very beautiful cranberry tart for the holidays

Cranberry Tart with Meringue

5 from 1 reviews

We made this tart with a shortbread crust in a rectangle-shaped pan. 

Ingredients

Scale
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 lemons
  • 3 cups fresh or frozen cranberries (2 1/2 bags)
  • 2 tablespoons cornstarch
  • 4 large eggs separated
  • 3 tablespoons cold unsalted butter
  • ¼ teaspoon cream of tartar
  • ½cup confectioners’ sugar
  • one recipe of shortbread (Sheri Silver’s recipe)

Instructions

    1. Roll out the shortbread (refrigerated for at least 30 minutes) on a floured surface and press it into a tart pan with a removable bottom. Bake for 20 minutes at 350 degrees.
    2. Meanwhile, prepare the filling. In a pot large enough to hold the cranberries, add the sugar, salt, and lemon zest and stir. Add the cranberries and the 1 1/4 cups of water and bring to a boil. Boil until all the cranberries have popped. This takes about 10 minutes. 
    3. Once the cranberry mixture is thick syrup, drain it through a sieve, push the liquid through it, and extract all of the juice. You’ll have exactly two cups. Discard the solids.
    4. Add the cornstarch and cold water to the same pan, and whisk until smooth. Add the egg yolks and whisk again until smooth, then add the cranberry mixture.
    5. Boil again over medium heat, stirring until thickened, about 5 minutes. Turn off the heat and add the lemon juice and cold butter.
    6. Pour into your tart shell and smooth evenly in the pan. Once cool, refrigerate for four hours or up to three days. Before topping with meringue, bring it back to room temperature. 
    7. When ready to serve, prepare the meringue. In the bowl of a stand mixer, using the whisk attachment, add the egg whites, and whisk until foamy. Add the cream of tartar and continue to whisk until soft peaks begin to form. Add the confectioners’ sugar and whisk on medium-high speed for about five minutes or until you have glossy peaks. 
    8. Scoop the meringue onto the tart, and using a knife, create peaks. Use a kitchen blow torch to brown the meringue peaks. 

 

Keywords: dessert. tart, cranberry

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