Yeah, I know this was supposed to be up last Tuesday, but since I need a dessert for Sunday dinner, it had to wait for today.
I must say this was much easier than the picture led me to believe it would be. I’ll be using the Sweet Tart Dough recipe again and again (this was one of the easiest rolling doughs I have EVER made!) And I think Dorie is right on – rolling it rather than pressing it into a tart pan looks so much nicer and gives a much more consistent thickness. I loved the idea of cutting the dough using a ravioli cutter – what a nice edge!
Now, I’ve told friends about this book (and recommended they buy it as their go-to book for French style desserts that real people can actually make!) and Dorie again demonstrated why: “…keep beating until the whites are shiny…droopy tips….they will look like marshmallow.” The perfect description of what this meringue looked like when ready! No need to guess – one more minute?…one minute too long?
I did think the 60-minute baking left the meringue looking pale, so I put it under the broiler – and, if you haven’t made this yet, beware! The meringue can go from pale to nearly burnt in seconds – a word to the wise!
We’ll be eating this tonight at dinner, so I’ll post a second time to let you know how it tastes – I’m really curious! My only experience with cranberries has been either sauce or relish, or Craisins in my oatmeal. I can hardly wait!
