Cranberry Meringue Tart

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This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

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Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

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Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

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Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

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Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

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Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

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I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!

Berry Cherry Pie

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I love anything pie…hand pies, meringue pies.  I am particularly fond of fruit pies.  Every year my sister Kathy makes her famous (yes, it’s famous) apple pie for Thanksgiving dessert.  I start thinking about her apple pie as soon as Fall approaches. You know, when everyone starts getting excited about pumpkin spice and lattes?  I won’t be having her amazing apple pie until Thanksgiving, but I had this delicious berry cherry pie tonight…a la mode! Yum!! You don’t need to wait for a special occasion or holiday for this pie, make it today and have it for dessert tonight!!

Ingredients:

Pastry Dough
2 ½ cups (320g) all-purpose flour
1 cup (226g) unsalted butter, very cold, cut into small ¼ cubes
1 tsp. (6g) salt
2 tbsp (30g) sugar
6-8 tbsp ice cold water

Filling
4-5 cups (600-700g) frozen cherry berry blend (you can use any blend you like or any fresh fruit)
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
¾ tsp cinnamon
1 tbsp (15ml) lemon juice
Zest of a lemon
2 tbsp (30g) unsalted butter, cut into small pieces

Egg Wash
1 tsp. water
1 egg, beaten
1 tbsp. (10g) sugar to sprinkle on pie crust before baking

Directions:

1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender (or a food processor), until pea sized crumbs are formed. Add 2 tablespoons of water at a time just until dough comes together.  Put dough on your work service and knead just until dough comes together (do not overwork the dough).

2. Divide the dough into 2 pieces, form into two flat discs, wrap in plastic wrap and refrigerate for 2 hours.

3. Start preparing the filling by combining the sugar, cinnamon, cornstarch and lemon zest in small mixing bowl (set aside).

4. Place the berries in a large mixing bowl. Add the sugar mixture and lemon juice. Toss with a large spoon to combine.

5. Preheat oven to 400F . Prepare an 8 or 9 inch pie pan.

6. Roll the first half of dough until it’s about 12 inches in diameter and place in your pie pan. Cut the excess dough (leaving enough for crimping the edges.)

7. Arrange the berry mixture over the crust and top with butter.  Refrigerate until your lattice strips are ready.

8. Roll the other half of your pie dough. Cut into 10-12 strips (about 1-1/2 inches wide).

9. To create the lattice on top, begin by laying out 5 or 6 parallel strips of the pie dough on top of the filling, leaving about a ½” space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal and crimp the edges.

10. Brush the pastry with the egg wash. Sprinkle a little granulated sugar on top.

11. Bake for 20 minutes at 400 degrees. Cover the edges of the crust and reduce oven temperature to 350F.  Bake for another 40-45 minutes.  I like to cover my crust edges with aluminum foil so they don’t burn.

12. Remove from the oven allow to cool  for at least 5 hours before cutting. I like my pie a la mode! Check out my vanilla ice cream recipe…Yum!!