Keeping Thanksgiving timeliness in mind, the Tuesdays with Dorie crew selected Cranberry Crackle Tart (pg 135, Baking, Chez Moi) for this week's recipe.
I was excited when I read through the recipe, because it sounded like a version of a pavlova. I have a friend from New Zealand who makes me "a pav" every few years when I manage to swing a visit , because I love it so. Tart cranberries mixed into what looks like a pav-ish meringue topping? Yes, please!
The Sweet Tart Dough was easy to handle. I love Dorie's suggestion to roll out pie dough while it's still soft, and then refrigerate or freeze it. I used this method on her galette dough recipe for my Thanksgiving pies (we celebrated last weekend), and it worked beautifully. Unfortunately, I didn't love the actual flavor of the crust as much as my standard pie dough, which comes from Mark Bittman's How to Cook Everything. His dough is a BEAST to work with, and absolutely was too crumbly to cooperate with Dorie's rolling-while-soft technique. We preferred the flavor and texture of the crust of the one pie that got the Bittman treatment, which made me sad, because I'd make pies a lot more often if a recipe that's as easy to use as Dorie's galette recipe produced my perfect crust. I've wandered off on a tangent. Where was I? Oh yeah...
Pre-baked sweet tart dough crust, then a layer of strawberry jam, topped with the cranberry-jeweled meringue. I was afraid that my meringue wasn't going to cover the surface area, but it turned out to be the exact right amount. Bake it for an hour until it's peaks turn beautifully golden, and voila! Fairly easy for an impressive looking dessert.
I loved it. This one has definitely earned a spot in our Fall/Winter holiday repertoire.