by Dorie Greenspan
This cranberry crackle tart may look fancy, but really, it is unbelievably simple.
The filling is made up of just two egg whites and some sugar and salt, and whipped until soft peaks are formed. Then fresh cranberries are carefully folded in. Next time, I would add more cranberries.
The meringue mixture is placed in a pre-cooked tart shell made with a sweet tart dough that has been spread with jam - Dorie suggests chunky cherry, raspberry, or strawberry. I used a sour cherry and rhubarb jam.
I used the back of a spoon, by pressing it into the filling and lifting up, to give it it's fluffy, swirly texture.
It may not look like much, even Dorie mentions in the book that this tart is homey looking.
This made for a nice light dessert after our always, overabundant Thanksgiving meal. Everyone said they enjoyed it - I may have liked it more if I used more cranberries and jam. I found it to be rather bland.
Visit my fellow bakers to see how they fared with this recipe by clicking here.
It is the rule of TWD not to post the recipes here on our blogs. However, the recipe can be found online here.
