Although, we are all waiting for the spring to come, I think there are a few winter recipes that we like to try before the sunny days are here. Today we have 53F outside, but my photographs look like Christmas cards, I guess I can use them next year :-)) probably; I am waiting for the snow - we will see about this. In the meantime, enjoy a slice of the delicious Meringue Tart with cranberries and a cup of coffee, a little treat in February.
This is a winter tart, when cranberries are in season. In a summer this tart can be made with red currant. Both cranberries and red currants are mouth-puckering red berries. Their intense flavor contrasts well with the almond- meringue butter and the crispy, unsweetened tart shell.
This recipe comes from one of my favorite book of chef Georges Perrier Le Bec-Fin Recipes
Makes one 10-inch tart
- I pound Pate Brisee
- ½ cup finely chopped blanched almonds
- 2 tsp cornstarch
- ¼ tsp ground cinnamon
- 3 eggs whites
- Pinch of salt
- ¾ cup sugar
- ½ tsp lemon juice
- ½ pound fresh cranberries, washed and drained
- Confectioners’ sugar (for dusting)
On a lightly floured work surface, roll out the dough to 1/4-inch thickness to fit a 9 1/2 or 10-inch tart pan with a removable bottom. Trim the pastry even with the pan rim. Cover and place in a freezer for 1 hour. Preheat an oven to 400°F.
Line the pastry shell with aluminum foil and fill with pie weights. Bake until slightly set, 10 to 15 minutes. Remove the tart shell from the oven and remove the weights and foil. Let cool. Reduce the oven to 375°F.
To make the filling, combine the almonds, cornstarch, and cinnamon in a small bowl and set aside. Beat the egg whites and the salt until soft peaks form. Sprinkle in the sugar and beat again until almost firm and glossy. Stir in the lemon juice and beat until firm and glossy. Gently fold the almonds mixture and the cranberries into the meringue. Pour the filling into the pre-baked tart shell. Dust with confectioners’ sugar. Bake immediately on the lower rack of the oven for 30 minutes or until the filling has set and is no longer runny.
Tip: When cranberries are in season, buy several extra bags and freeze them right in their bag. Than you can make the tart whenever you want. Fold in the cranberries while still frozen.