Cranberry Crackle Tart - Tuesdays with Dorie - Baking Chez Moi

Tuesday, November 25, 2014

Cranberry Crackle Tart
Cranberry Crackle Tart

This tart is the reason I love Tuesdays with Dorie.

It has meringue.

You might think I'm excited about the recipe because I love meringue.

But it's quite the opposite. I hate meringue. (It's this sweet, sticky cloud that gets in the way of the lemon filling in a lemon meringue pie). And that's why this group is awesomesauce.

Tuesdays with Dorie makes you bake things outside your taste and comfort zone. If you know me, you know my comfort zone is Bundt cakes, scones, muffins, and Jello. Never, ever meringue. But since this is Recipe #2 of Tuesdays with Dorie/Baking Chez Moi edition, it was time to settle in and get those eggs to room temperature to whisk, whisk, whisk!

By the way, I'm so excited to see so many friendly faces from the first round of Tuesdays with Dorie!! This is a fun baker's reunion! And I'm looking forward to meeting the new faces too! :)

Cranberry Crackle Tart
First, you make sweet tart dough and put it into the tart shell or pie tin. Um, I seem to have moved my rolling pin someplace very very safe and secret...and can't seem to find it. So, garbanzo beans to the rescue! Yes, I was even too lazy to get out the step stool to grab the bottle of vodka on the top shelf of the cabinet!

Dorie reveals her new technique - that I LOVE. Instead of making the dough, forming into a disc and chilling it for a couple hours, THEN rolling it out (which is a pain because it is hard and cold).... Dorie now makes the dough, forms it into a disc and rolls it out between sheets of parchment paper while still soft! Brilliant! She does chill the dough in the pie or tart shell before baking or using it.

Cranberry Crackle Tart
I made a 4" tart and a few mini tarts (I used 1/2 a recipe of sweet tart dough). I did make a two egg white meringue and tossed some of it because I know it is difficult to whip up just one egg white - at least two eggs work better.

A layer of jam is placed at the bottom of the shell and the meringue with cranberries it layered on top.

My tart shells got a little too brown, but they were tasty!

Cranberry Crackle Tart
The tart bakes at 300 degrees for an hour (mine baked for less time because they were smaller).

Cranberry Crackle Tart
I'm not sure if this is how the meringue is supposed to turn out. The crackle top was tasty, but, as I said before, not a fan of the meringue so I didn't care for the eggy middle. I did enjoy the added cranberries - that was a tart treat amid all that meringue.

Cranberry Crackle Tart
The mini minis had very little eggy meringue inside and were mostly crackle crunch (so I liked them best!).

We aren't publishing the recipes on Tuesdays with Dorie...but this recipe happens to be online at The Splendid Table and on Dorie's website.

Check out the other Tuesdays with Dorie bakers and their creations here!

Happy Thanksgiving! - mary the food librarian
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Meagan said... [Reply to comment]

Adorable little bite sized tarts!

Golden Life PHX said... [Reply to comment]

I have exactly the same feelings when it comes to lemon meringue. The mini tarts look great, they kind of remind me of the marzipan decorations for a buche de noel, so cute.

Zosia said... [Reply to comment]

Your mini tarts are adorable and good to know that the meringue bakes up crisp all the way through in that size.

Kayte said... [Reply to comment]

Wow...those are so cute...those little individual ones would be such a hit at buffets this season, great idea. I'll probably steal that idea, don't worry, I'll give you credit. :-) Love the crackles you got with yours, just such a fun thing.

Adriana said... [Reply to comment]

Oh, now I want some of those mini tart trays. They are too cute.

Margaret said... [Reply to comment]

I love your mini tarts! And I also hate meringue -- I thought I was the only one, so it's good to know there are others! I'll have to try your idea of mini tarts; heavy on the crackle crunch is ok by me!

freerangegirl said... [Reply to comment]

So cute - I love the idea of minis instead of one big pie!

Unknown said... [Reply to comment]

what an adorable cute idea... so simple but just so elegant and I can only imagine how glorious they taste... fab idea, thanks for sharing.

Mardi Michels said... [Reply to comment]

Absolutely in love with these mini versions :)

steph- whisk/spoon said... [Reply to comment]

love those mini minis--so poufy and cute! hope you find your rolling pin (although looks like a can of beans worked pretty well for you).

Karen said... [Reply to comment]

Very cute little tartlets! I too love being "forced" to try things I would not normally try.

Peggy the Baker said... [Reply to comment]

This Thanksgiving I made individual apple tarts in 4" tart pans but now I see that I "need" some mini-mini pans as well! Your tarts look so cute!

Anonymous said... [Reply to comment]

I have those same baby tart pans. I am going to have to give this a try. Such a cute idea. Thanks for sharing.

Dr. J said... [Reply to comment]

Oh, I adore the baby tarts. They look perfect for an afternoon snack. I'm looking forward to stretching beyond my comfort zone, too.

Teresa said... [Reply to comment]

Those tiny tarts are especially beautiful! I love the way these groups have us trying new things, too. Comfort zones can keep us from finding new things we love, or barring that, from trying new techniques.

Cathleen | My Culinary Mission said... [Reply to comment]

OK. The bite-size tarts are too cute!

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