Baking Chez Moi – Cranberry Crackle Tart

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Our second Baking Chez Moi recipe is deceptively intricate looking. It’s a simple meringue tart on a pâte sablée base. It’s easy to put together, but the results are sophisticated in look and flavour. I made a gluten-free version of Dorie’s sweet tart dough for this one and as I’ve told you before, my gluten-free conversion of this dough needs a little refinement. The tender crust crumbled as I cut it, but it didn’t matter, because it tasted delicious. If I had been serving it for guests, I suppose I could have called it a cranberry meringue on sable cookie dirt and gotten bonus points for cheffiness. (Those of you who know me know I’d be too busy parsing my mistakes.)

I’ve got a disk of regular sweet tart dough in the freezer, so I’m going to make this again for the rest of my family during the holidays this year. In the meantime, Kevin and I are going to enjoy the leftovers of this one. The contrast between the tart cranberries and the sweet, melting meringue is wonderful, especially with the shards of cookie-ish crust.

If you’d like to try this tart for yourself, you can find the recipe on Dorie’s website. It’s a perfect, pretty dessert for the holiday table.

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You can find the rest of the Tuesdays with Dorie crew’s entries on this week’s recipe here: Cranberry Crackle Tart.

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33 thoughts on “Baking Chez Moi – Cranberry Crackle Tart

  1. Teresa, absolutely beautiful and elegant looking Cranberry Crackle Tart – just perfect for this time of year – I wish I had time to squeeze in a bit more baking these days…and I certainly would not mind having a taste, the combination of sweet and tart is very appealing in a dessert.
    Liebe Grüsse,
    Andrea

    1. Thanks so much, Andrea! This tart is surprisingly quick and easy to put together and perfect for this time of year. I hope you get an opportunity to make it! 🙂

    1. This is a really beautiful tart, isn’t it? The raspberries would be wonderful with this, too, though the cranberries are a perfect contrast to the sweetness of the meringue.

  2. Beeyooteeful tart! I agree that it’s a fabulous dessert! All that contrast and it is so pretty, to boot. I agree with Mardi that the leftovers don’t hold up so well, unfortunately.

  3. I haven’t gotten to this yet, but your tart looks delicious and oh-so-beautiful!! So happy that you and Kevin enjoyed. I can totally see this with a different crust. I’m sure it was delicious!!!

    1. Thanks, Rachelle! Her sweet tart crust (and the regular one, too) have really fed my creativity in the kitchen. They are so easy and turn out so well! And we are all going to be very popular with family, friends, and co-workers by the time we’ve baked through the book, aren’t we? 🙂

  4. Beautiful tart Teresa!
    I froze 2 leftover pieces of my tart which my grandsons happily polished off…I think this tart has staying powers we haven’t even imagined!

  5. Yes we loved this one too. I can’t wait to make it again but will definitely bake it less next time. I think I might use a tart pan too. Glad your gluten free version was a hit.

  6. Looks fabulous. I like that you can figure out how to do the gluten free options for your needs, and I am certain others who have the same needs appreciate reading about it.

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