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!!

Savory Galette

How can something so rustic taste so amazing?!!
A galette is a French pastry that’s similar to a pie or a tart.  Basically, it’s pastry dough that’s wrapped over a filling (either fruit or vegetables and cheese).  Like pastry, this free- form pie doesn’t require any fancy pie plates or special pans, just a flat surface for baking (like a cookie sheet).

Crust Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1/4 cup (28g) cheese powder, optional
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon fresh basil, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped, optional
  • 1 teaspoon fresh thyme, finely chopped (I use Greek thyme), optional
  • 8 tablespoons (113g) unsalted butter, frozen and grated
  • 5 to 6 tablespoons (70g to 85g) water,  ice cold

Filling Ingredients:

  • 1 large zucchini, sliced into 1/4″ discs
  • 2 teaspoons herb seasoning*
  • 1/2 pint cherry or grape tomatoes, halved
  • 3/4 cup (170g) ricotta cheese
  • 1/4 teaspoon fine kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest, optional
  • 1 large egg
  • 1/2 cup goat cheese
  • 1/4 cup fresh parmesan cheese, grated
  • 1 egg yolk beaten (with 2 teaspoons of water)

Make the crust:

Grate the frozen butter and place in the freezer until ready for use.

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Whisk together the dry ingredients.  Add the freshly chopped herbs to the dry ingredients (if you are using them, this is optional).

Work the butter into the flour mixture until crumbly. 

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Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.  Don’t overwork your dough or it will lose it’s flakiness.

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Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

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Make the filling:

Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).

Slice the zucchini into 1/4 inch discs, and cut tomatoes in half.

Place the zucchini slices on one pan and sprinkle with seasoning mix.

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Place the tomato halves on the second pan and sprinkle with seasoning mix.

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Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.

Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.

Combine the ricotta, salt, pepper, lemon zest, and egg in a bowl.  Refrigerate until ready.

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On a lightly floured work surface, roll the dough into a 12″ circle.

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Transfer the dough to a parchment-lined baking sheet.

Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.

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Sprinkle the goat cheese on top of the ricotta, grate on 1/2 the parmesan cheese, then shingle the zucchini slices over the cheese and place the tomato halves on top.

Fold the bare edges of the dough into the center.

Brush the edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.

Bake the galette for 25 to 30 minutes, until the crust is golden brown.

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Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.  Enjoy!!!

*Herb seasoning

1 teaspoon each:

  • dried oregano
  • dried basil
  • dried onion flakes
  • garlic powder
  • thyme
  • fennel seeds
  • paprika
  • black pepper
  • Himalayan sea salt

Stir together in a small bowl.  Save leftover seasoning in an airtight container for later use.

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Seasoning Mix

I hope you make this delicious galette.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!