Today is our second Baking Chez Moi Tuesdays with Dorie outing, and after the easy peasy Palets de Dames Lille Style, it’s time to show off our first tart. The selection for November is the very seasonal and fantastic cranberry crackle tart. The crackle part comes from the meringue topping that crisps up in the oven.
Playing it safe
Tart doughs and I have a complicated history. Most of my pans are slightly larger than the ones referred in recipes. For example, instead of a 9” diameter pie dish, I have a 9.5”. I have rolled out the dough too thinly to fit the pan, to the point of where it cracks. To make up for that common (for me) mistake, I made an extra half recipe of dough. Instead of adding ‘half an egg yolk’, I used the whole egg for the total recipe. The upside of increasing the recipe? I have enough dough for a couple of minis the next time we bake tarts.
While Dorie’s new sweet tart crust recipe requires no refrigeration prior to rolling it, my Puerto Rican room temperature is closer to 78˚F-80˚F. To play it safe, I refrigerated the dough prior to rolling and kept it in the freezer for a whole hour instead of the suggested 30 minutes after it was placed in the pan.
Because perfection is overrated, my tart crusts browned a little too much on the pre-baking stage. Let’s call this French bake and then some! I didn’t mind the extra caramelization, but made sure to cover the edges with foil prior to baking the meringue/cranberry filled shell. I clumsily crushed some the meringue topping while getting the pie out of the oven. My tart became the Arianna Grande of pastry – pictures just from one side, please!
Tart, bright, sweet, crunchy
The crackly cranberry tart was delicious. I was worried that the cranberries would be too tart, but they were perfectly foiled by the meringue and the fruit jam spread on the bottom. I used a French four-fruit jam: cherry, currants, strawberry and raspberry. It has become a new favorite! It took more than the two tablespoons suggested by the recipe to fully cover the tart shell. It was even more delicious the next day: the cranberry juices melded with the softened meringue. My co-workers were a happy bunch. They are already wondering what will be the next treat from TwD.
If you celebrate Thanksgiving, have a great holiday surrounded by friends and family!
Tuesdays with Dorie is an online group where home bakers from all over the world try a hand at recipes from Baking Chez Moi by culinary guru Dorie Greenspan. For the rest of the TWD: Baking Chez Moi links and more tips, tricks and impressions on this wonderful tart, click here. Want the recipe? Click here.