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 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
Cranberry-Meringue Tart (Tarte Meringuee Aux Airelles) Beautiful Winter Dessert
- 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 of 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.
When cranberries are in season, buy several extra bags and freeze them right in their bag. Then you can make the tart whenever you want. Fold in the cranberries while still frozen.
MarinaFebruary 24, 2012 at 12:56 am
I think this desert can be served at 75F as well as 53! Well done!
AlexandraFebruary 24, 2012 at 3:28 pm
This looks absolutely delicious!
Alexandra @ stunningrecipes.blogspot.com
MigleFebruary 24, 2012 at 4:40 pm
It's so pretty! Nobody could resist!
Guru UruFebruary 24, 2012 at 7:32 pm
I know I commented on foodbuzz but I needed to comment here as well because this tart is the epitome of delicious – all I can do is stare and wish it will come out of the screen 🙂
Choc Chip Uru
Latest: 2 Twix Fudgy "Whities"
SaraFebruary 24, 2012 at 9:42 pm
Wow, this looks amazing! Super delicious – yum! 🙂
RhondaFebruary 26, 2012 at 3:14 am
Be still my heart. My affection for cranberries and tarts all wrapped in a cloud of meringue, I couldn't be happier. Thank you, pinning it!
AmyFebruary 26, 2012 at 11:52 pm
This tart is so beautiful! It sounds so delicious as well, and it is so unique with the meringue and cranberries! I have never seen any tart like this and would love to try it!
Magic of SpiceFebruary 27, 2012 at 5:49 pm
Such a beautiful tart…looks amazing!
AnonymousNovember 5, 2013 at 12:25 pm
Thanks for sharing! I made this tart today and the Meringue tasted wonderful! Quick question – are cranberries normally sour? Will they ripen to sweetness? I find it too sour for the tart and might substitute it with sweeter berries…
melangeryNovember 5, 2013 at 2:54 pm
The cranberries were a little sour for me too, but together with Meringue it was perfect. I don't like very sweet desserts. Of course you may try with different berries, I wonder how it will come out. Let me know-)
glutwinJanuary 29, 2014 at 12:23 pm
Could I possibly substitute frozen "airelles" for the cranberries here in France…or use cassis or groseille? Merci bien!
melangeryJanuary 29, 2014 at 1:28 pm
Dear glutwin, thank you so much for you lovely and warm comments. It was so nice to wake up and find many comments from you, made my day, really! For the recipe: yes, of course you may use a different berries, any berry would go well here, the cake would be delicious as well.