Cranberry Meringue Tart Recipes

MILE-HIGH CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

LEMON-CRANBERRY MERINGUE PIE

Steps:

• Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.
• Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment; continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack; let cool completely.
• Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently; boil 1 minute.
• Remove from heat; whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.
• Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.
• Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.
• Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)

CRANBERRY-MERINGUE TART

Steps:

• Make crust:
• Combine both flours and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons water; process until moist clumps form, using on/off turns. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 3 days ahead. Keep chilled. Let stand at room temperature to soften slightly before rolling.)
• Preheat oven to 400°F. Roll out dough on floured surface to 14-inch round. Transfer to 10-inch tart pan with removable bottom. Trim to fit. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans; bake until golden, about 10 minutes. Cool completely on rack. Maintain oven temperature.
• Make filling:
• Using electric mixer, beat egg whites and salt in large bowl until frothy. Gradually beat in 3/4 cup sugar and lemon. Beat until stiff but not dry. Mix cranberries, almonds, cornstarch and cinnamon in medium bowl; gently fold into whites in 3 additions. Transfer filling to crust. Smooth top.
• Bake tart until tester inserted into center comes out clean, about 30 minutes. Cool on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
• Sift powdered sugar over tart. Cut into wedges and serve.

CRANBERRY MERINGUE PIE

Steps:

• Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
• Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
• Pour the cranberries through a mesh strainer and discard skins/solids.
• Return the drained mix to the saucepan and add the cornstarch and water.
• Stir well over medium-high heat and then add ginger.
• Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
• Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
• Pour this mixture into your pre-baked pie crust.
• Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
• Add the lime rind and beat slowly until just blended.
• Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
• Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
• Cool completely on a wire rack before serving.

CRANBERRY MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
• For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
• Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
• For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
• To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
• Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.