First you make the crust. This is the first time I have ever mixed a pie crust in the food processor. I also had never rolled out pastry between sheets of parchment paper. Both techniques worked well. The crust got a bit too brown although I pulled it out of the oven before the full time given in the recipe.
The cooled crust is covered with jam. I used raspberry jam. Then you whip egg whites with sugar, fold in cranberries, and bake. My tart is not exactly beautiful, but it is delicious. The combination of the sweet meringue and tart cranberries is so good.
I think your tart looks great! Mine browned really fast, got to tent the top with foil, reduce the temp slightly. But it turned out nice!
ReplyDeleteI think your tart looks wonderful! And the tart with the sweet was delicious wasn't it....we loved it.
ReplyDeleteI think the trick with this tart is it tends to look better when it's cut. Your slice looks beautiful.
ReplyDeleteYour tart looks just fine!
ReplyDeleteLooks great, especially that slice with all the berries oozing out...I need to make this again as I only made a half-size one, so I am due the other half-size, right? :-)
ReplyDeleteYour tart looks splendid! I baked all the way through Dorie's "Baking from My Home to Yours" and I, too, remember the first time I made a pie crust in a food processor. I love how she tells you to be alert for the change in sound; I was skeptical that I would notice, but of course I did and it was just right. I've learned so much from baking with Dorie and all the other TWD bakers!
ReplyDeleteI felt the cooking time was a bit long for the crust too. Your tart looks great!
ReplyDeleteI actually love the way your tart looks, almost like an abstract painting. Dorie's tart crust method is so wonderful, isn't it? And this tart is a fantastic dessert.
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