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