Meringue-Topped Cranberry Curd Tart
This classic curd tart is easier than it looks. Making perfect pastry depends mostly on how well you coat flour proteins with fat—more difficult in a low-fat recipe. You want to leave small clumps of fat in the dough (here, from vegetable shortening) so they'll melt during cooking and give off steam, creating luscious layers. Meanwhile, we melted the butter so it would coat more than it would in solid form. Hungry for more? Check out our 30+ Best Cranberry Recipes next.