Thursday, December 4, 2014

Cranberry Crackle Tart - TWD: Baking Chez Moi

Here's the next installment of Dorie Greenspan's Baking Chez Moi - Cranberry Crackle Tart.
This was fluffy, tasty and  easy!  I've never made a pie with cranberries as the main fruit.  Dorie suggests two possible crusts you can use - I chose the Galette dough, which is a lot like an American pie crust, and mixed in the food procesor.  You roll it out, put it in the pan, and then use a pastry wheel to cut the edge off down below the rim of the pie pan, so you're making a tart with a low edge, inside a regular pan (I was glad it didn't call for a special pan for this - I may use this technique for future tart baking)  Pre-bake the crust (I used pie weights to keep it from puffing up), and then spread it with jam.  I found a strawberry/raspberry/cranberry jam, and used that:

Next, you whip up meringue, mix in cranberries, and pile that on top of the jam. I use the stand mixer with whisk attachment for meringue, and it is pretty reliable. Meringue is fun to play with, making swirls on top of the pie....


It bakes for a fairly long time at a low temperature. I'm not quite sure if I baked it long enough, but it seemed like the right consistency inside.   

We had many desserts already lined up for the Thanksgiving dinner, so had this as a pre-Thanksgiving treat.


  1. Lovely tart, Kathleen! Mine baked up the same colour like yours! I've used dried cranberries which works out great too. I like the galette pastry crust, which is not sweet and will use it again for other tarts.

  2. Your tart looks beautiful! I love the swirly top!

  3. Love the peaks on your finished meringue! So beautiful.

  4. Wow, that meringue is really did an outstanding job on this one.