The only problem with baking through an entire book is that eventually you will come across something that you have no desire to make. I’m curious as to whether my dread of consuming whole unsweetened cranberries led me to singe my first attempt just a little too long in the broiler.
In the end the tart turned out quite beautiful. My husband convinced me that cranberries just aren’t my thing. In retrospect this may have just been an attempt on his part to save more for himself.
I had never made a tart dough quite like this before. Rolling out the dough between wax paper was incredibly easy, why have I never done this before? I’m never looking back.
I chose cherry jam for my tart and with the bit of tartness and beautiful color I think it was the right pick. There aren’t a whole lot of ingredients in this tart so I think it’s worth it to spend a little more for a good quality jam.
When I remade the tart I made the meringue portion with super fine sugar. I thought it mixed in a little easier and would most likely use it again if I had some on hand.
I skipped the broiler on the second round as the meringue got a lovely brown color all on it’s own and I didn’t want to risk a second scorch.
This tart isn’t really much in the pan but once you cut it and can see the beautiful colors it really stands out.
The powdered sugar is a nice touch and definitely added some drama to what is a simple tart. Scott really liked this. His only issue was that a whole pie doesn’t keep long enough for him to eat the entire thing.
While I can’t say this tart turned me into a whole cranberry lover I can say that I loved the shortbread like crust, simple ingredients and basic look of this. I’ve pondered attempting this with sour cherries instead.
I’ve never quite seen cranberry shine as a main attraction, it often seems relegated to what amounts to a condiment, but it definitely stands out in this simple little tart. If you are a cranberry lover or have one in your life I think this would be a perfect addition to a seasonal repertoire.