You'll marry a music man...

The important thing is not to stop questioning. Curiosity has its own reason for existing.

- Albert Einstein

My lemon tart arrived with beautiful and bright flavor last week, so I decided to bake another. Seeing as I have already professed my love for these enchanting desserts this was not a strenuous decision. With winter approaching a close I chose to utilize cranberries one more time. The cranberries along with almonds were folded into an airy and crisp meringue. A genuine French tart. I cannot fathom an occasion where this would not be appropriate and utterly satisfying.

 

Cranberry Almond Meringue Tart

1 Pate Brisse

½ C finely chopped blanched almonds

2 t cornstarch

¼ t ground cinnamon

3 eggs whites

Pinch of salt

¾ C sugar

½ t lemon juice

½ pound fresh cranberries, washed and drained

Confectioners’ sugar (for dusting)

Pre bake Pate Brisee, recipe below.

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.

Pate Brisee

1 1/4 C flour

1 t salt

1 stick unsalted butter (cubed and cold)

1/8 C ice water (more if needed)

Place flour, salt, and butter in a food processor. Pulse until it looks like small crumbs. With the machine running, slowly add water until dough just starts to come together. Use the water sparingly, you do want the dough to become sticky.

Place dough into a 10" tart pan and press along bottom moving outward up the sides (you may roll dough before placing it in tart pan, I prefer to do this by hand). Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell completely touching and covering the entire shell. Chill for at least a half an hour.

Preheat oven to 375 degrees.

Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack.

The shell is ready to fill!

Until tomorrow...Peace.