Meringue-Topped Cranberry Curd Tart

  • jazzwood Posted: 12/28/10
    Worthy of a Special Occasion

    Made for Christmas Day using store bought pie dough. Interesting and well received but not a solid hit. For Christmas I found that people wanted more a traditional dessert.

  • itsjustluc Posted: 12/28/10
    Worthy of a Special Occasion

    Just finished making this and eating a slice and I'm a big fan. I can't speak to the crust as we used a store-bought, but the curd and meringue where both easy to make and tasty. I do think the curd could be a little more tart and maybe slightly less meringue to even up the curd/meringue ratio.

  • jqlauren Posted: 11/23/10
    Worthy of a Special Occasion

    The metallic taste could have come from the pan you used. Like tomatoes, cranberries are highly acidic, and react with aluminum -- I am attempting to make today, and will let you know!! :)

  • TracyRose Posted: 12/27/10
    Worthy of a Special Occasion

    This dessert was awesome! I made it in parts (I cheated and used a pre-made pie crust) since I didn't want to make the whole thing on Christmas day. I had neither a fine-mesh sieve nor a food mill, but ended up finding a really nice food mill on CraigsList for $5, woohoo! I cut out 1/4 of the sugar because I like things slightly more tart, and the meringue had plenty of sweetness to it anyway. I also doubled the cranberry curd filling and made this in a pie dish instead of a tart pan. It turned out so pretty we hardly wanted to eat it, but the whole thing was scarfed up almost immediately!

  • Bbrun47 Posted: 11/20/10
    Worthy of a Special Occasion

    It was probably something I didn't do correctly but the cranberry curd had a slight metallic taste. Any suggestions would be appreciated.

  • msollid Posted: 12/12/10
    Worthy of a Special Occasion

    I made this tart this weekend and was so pleased! I'd never heard of cranberry curd before, and while it was a bit of a chore to make (mainly the muscle it took to get the curd through a strainer), the results were stunning! I've never seen a prettier dessert - was a fabulous bright red/magenta color. The tart was big hit with my guests and perfect for the holidays.

  • dcdori Posted: 12/13/10
    Worthy of a Special Occasion

    Very impressive looking and tasty. However, serve immediately because the meringue prepared this way gets watery quickly. It is not good left over. In the future, I may just make the filling to use like lemon curd, it's actually more delicious on its own!

  • FrannyFran Posted: 11/23/10
    Worthy of a Special Occasion

    So far I have only made the filling but I just wanted to say that it turned out great - my husband and little boy gobbled up all the solid part left after pushing it through the mesh strainer. It's tart but not too tart, and a beautiful color.

  • jmeleeS Posted: 04/29/11
    Worthy of a Special Occasion

    I absolutely adore this dessert around Christmas time when fresh cranberries can be found in almost all the grocery stores! I never bother with making my own crust (WAY too much time when Pilsbury sells a great one pre-made!) and so this recipe is actually put together fairly quickly. I did change it slightly by only using half fresh cranberries and then supplementing with 1/2 frozen raspberries to help cut the tartness of a cranberry-only dessert. Be sure it eat it up the day you make it or the next as the juices will tend to make the crust soggy. Otherwise, this is an excellent dessert. Fair warning - does not travel well due to the meringue (can slide off the tart and the meringue can fall quickly) so either make it when you are entertaining at home or be prepared to make the meringue when you arrive at your destination; either way, top with meringue right before you serve.

  • sprky182 Posted: 04/19/11
    Worthy of a Special Occasion

    Used a store-bought crust but otherwise followed the recipe. This was a hit at an after Christmas party and everyone appreciated a "light" tasting dessert after all the overeating! I thought the cranberries tasted slightly metallic when I tasted them after straining, but I believe that was because of the pan I used. Nobody else seemed to notice and everyone loved it and asked for seconds.

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