Last updated on December 13th, 2014
I love the components of this unusual French tart. I love the cloud of sweet meringue that caresses my lips. I love the ruby cranberries that burst beneath my teeth. I love the tender crunch of the pastry base. Ready for a new taste-sensation? Let’s make this Cranberry Crackle Tart!
A note about the pastry base: I used all-butter Pate Brisee Sucree (recipe here). In a pinch, I suppose you could use a ready-made pie crust. But I hope you won’t.
A note about cranberries. I had to drive several miles to acquire these. Why? Because, although we’re deep into October, my lousy local supermarket didn’t have them. This is the same supermarket that tried to tell me chicken stock (yes, chicken stock!) is a seasonal item. Because they had run out of it.
If you have frozen cranberries on hand, you can certainly use them. Do not thaw them first.
To start, butter a 9-inch pie plate.
Roll out some pastry dough to roughly 10 inches in diameter. I say “roughly,” because we will soon be trimming this dough.
Put the pastry in the pie plate, and gently work it into the contours of the pan.
Using a sharp knife, trim off the top section of crust, about 1/3 down from the rim of the pan.The idea is to create a “plate” for the tart, rather than a pie crust-shaped container. In other words, we don’t want a crust with high sides.
This is what your crust should look like after you’ve finished trimming.
Dock (i.e., pierce) the bottom of the crust all over with the tines of a well-tarnished fork.
Obviously, someone around here needs to polish the silver.
Cover the shell with aluminum foil, shiny side down, and press it into the contours of the pan.
Fill the foil with beans or pie weights, then freeze the works for at least 30 minutes.
Meanwhile, center the oven rack, and preheat the oven to 425°F.
Bake the crust for 20 minutes. The carefully remove the foil and beans, and bake for 8-10 minutes more. The rim of the crust should color slightly, and the flat bottom should feel dry to the touch. Cool to room temperature on a wire rack.
And for heaven’s sake don’t worry that your crust looks a fright. No one will see it once the blanket of meringue is in place.
Spoon 3 heaping tablespoons of jam or preserves onto the crust. I used strawberry preserves, but you could use cherry, raspberry, or even Damson plum. Whatever revs your engine, baby.
Spread the jam or preserves to the edge of the bottom crust. An offset spatula will be useful here.
For this next step, you’ll need a standing mixer outfitted with a whipping attachment. Or, you can use a hand-held electric mixer.
Oh. Preheat the oven to 300°F.
Into the work-bowl, tip 2 room temperature egg whites, 1 big pinch of salt, and a small pinch cream of tartar.
Beat at medium speed until the whites begin to foam, then, in a slow, steady stream, add 1/2 cup sugar. I added my sugar in a fast, nervous river.
Don’t be like me.
Keep beating until the whites form droopy peaks. In other words, the peaks should be neither too soft nor too firm. I’ll bet you hate such vague descriptions.
Add 1 1/2 cups cranberries, and fold them, with a spatula, into the whites. Try to collapse the whites as little as possible.
Scoop the cranberry mixture onto the pastry, and smooth it out, just a little, with a spatula. The meringue should extend all the way to the rim of the pastry.
Lick the spatula.
Bake until the meringue firms and just starts to color — about 1 hour. Let cool briefly on a wire rack. And please note that my meringue exhibits not a trace of “crackle.” This will be fixed in just a moment.
How to serve this tart? Well, you can certainly serve it direct from the pie plate. For a nicer presentation, you’ll need to summon your courage, and transfer the tart onto a serving platter. To do, this, first run a plastic knife all around the crust’s edge. Then slip the knife underneath the pastry to loosen it.
Tilt the plate, then jiggle it a little, until the whole tart shifts in one direction. Then slip a flat, plastic spatula underneath. Carefully slide the tart onto a serving plate or platter.
Of course, all this maneuvering will have an earthquake-like effect on the tart. It will develop cracks, baby. And that’s just the look we’re aiming for!
This tart is lusciously-light. You’ll think you’re eating cranberry air.
I gave Brenda Johnson, my taste-tester, one slice.
And what happened to the rest of the tart?
I haven’t a clue.
Oink.
Here’s a copy-and-paste version of the above:
Cranberry Crackle Tart
Inspired by a recipe from Dorie GreenspanIngredients for 4 big servings
For the crust:
1 recipe Pate Brissee Sucree (recipe here). Or, in a pinch, you can use a ready-made crust.For the filling:
3 generous tablespoons jam or preserves (strawberry, cherry, plum, raspberry, etc.)
2 egg whites at room temperature
Big pinch of salt
1/4 teaspoon cream of tartar
1/2 cup (100 grams) sugar
1 1/2 cups (5.2 ounces) fresh or frozen cranberries (if frozen, do not thaw first)Butter a standard 9-inch pie plate. On a lightly-floured surface, roll the pastry to 10 inches in diameter. Set the pastry into the pie plate. Using a sharp knife, trim off the top section of crust, about 1/3 down from the rim of the pan. Dock the bottom of the dough, cover with aluminum foil (shiny side down), and tuck the foil into the contours of the crust. Fill with beans or pie weights. Freeze for at least 30 minutes.
When ready to bake, center the oven rack, and preheat the oven to 425°F.
Bake for 20 minutes. Then remove the foil and beans or weights, and bake for 8-10 minutes more. The rim of the crust should barely color, and the flat bottom should feel dry to the touch. Cool completely on a wire rack.
Preheat oven to 300°F.
Spoon the preserves onto the crust, then spread them out, with an offset spatula, all along the crust’s flat bottom.
In the work bowl of a standing mixer outfitted with the whipping attachment, or in a medium bowl if you are using handheld electric beaters, add the egg whites, the salt, and the cream of tartar. Beat at medium speed until foamy. Then, with mixer running, slowly and steadily add the sugar. Beat until droopy peaks form — about 4 minutes.
Pour the cranberries into the bowl, and, using a spatula, fold them into the whites. Fold gently, deflating the whites as little as possible. Scoop the cranberry mixture onto the pastry crust, spreading it out with a spatula. The white meringue should extend all the way to the rim of the pastry.
Bake until the meringue firms and barely colors — about 1 hour. Cool briefly on a wire rack.
You can serve the tart directly from the pie plate. But for a nicer presentation, proceed as follows:
Run a plastic knife around the edge of the pastry. Then insert the knife under the pastry to loosen it. Tilt the pan, then give it a firm shake until the whole tart shifts in one direction. Slip a wide, flat, plastic spatula underneath, and slide the tart onto a serving plate or platter.
Serve warm or cold. I don’t think the tart requires any accompaniment beyond Champagne. You, however, might like to embellish each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Think you might try this delicious,delightful, de-lovely dessert? Then by all means leave me a comment. Your words mean the world to me.
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More good eats from Kevin:
Cranberry-Almond Tart
Chicken and Lemon Polpettine
Puff Pastry Pesto Pizza
Barbara D. says
Yet another scrumptious looking recipe, and i’m just wild about cranberries.
I see that there’s a “website” field here – would it be ok if i put my Youtube link in? I’m participating in a ukulele contest at the moment, and i’d love to get some eyeballs on my “Decision to Doorstep” video … i’ll see if the comment accepts it.
Barbara D. says
Oh i get it! It links under the name. How fun!
What can i say. I’m old, and often flummoxed by technology. 🙂
Kevin Lee Jacobs says
Hi Barbara D. – I watched your video. Good luck at your ukulele contest!
Barbara D. says
Kevin Lee Jacobs, that is so sweet! Thank you! The premise of the contest is to make a video about what it’s like to wait a year or more for a custom-made ukulele to be built and delivered. The prize is a custom-made ukulele. 🙂
I wasn’t going to enter anything, but i awoke in the middle of the night with a ditty in my head and figured, why not? It’s highly unlikely i’ll win, but it’s a victory in any case because it turned out to be so much fun.
Thanks again!
Daryl James says
Gorgeous! I can taste it already! Got cranberries on my shopping list.
Kate in NYC says
After reading your poetic description, how could I not make this tart??? On the menu this weekend!
Kevin Lee Jacobs says
Daryl James and Kate in NYC (my old stomping ground!) – Let me know how the tart turns out for you!
Thomas says
Sounds like THE perfect dessert for Thanksgiving. Thank you, Kevin, for all the great food inspiration.
Noreen says
Now I can use my new tart pan, putting the crust in will be easier and also putting it on a plate for serving will be easier. The pan is similar to a springform pan, as you can lift the tart out as there is a hole in the bottom and the tart is sitting on a small round metal bottom. The pan is scalloped on the edges, so this is going to look really pretty! Excited to try the recipe.
Kattrinka says
Oh my!
Brenda Johnson says
How I love your calls that you’re popping ’round with a treat! And this one – as usual- didn’t disappoint!!! I am a huge fan of cranberries to begin with- and this really lets their flavor shine! Tart and juicy… still a bit of “pop” to them when you bite them…. the meringue is crispy,sugary and light- without being cloyingly sweet (love the texture!) and that buttery pate brissee only compliments EVERYTHING!!!! (If you haven’t tried it readers- I implore you to do so!!! SOON!!!) Thank you- as always for sharing and letting me “taste test” Kevin!!!
Kevin Lee Jacobs says
Noreen – A removeable-bottom tart pan is ideal for this dessert. And no need to trim the crust.
Thomas – Yes, perfect for Thanksgiving. Or anytime!
Brenda – Thanks so much for taste-testing. Would you believe I’m making the same tart again today?
badger gardener says
I just found cranberries in the grocery store yesterday and I’m in the biggest cranberry-producing state. They must have been late this year. Upon finally seeing them I nearly did a dance in the aisle. I bought three bags to start and will buy more during their short season. I will use some of these little jewels in this heavenly looking tart.
Kevin Lee Jacobs says
Badger – Great! Let me know how the tart turns out for you.
Deb J says
Perfect! Just went to the local cranberry bog last weekend and picked up 30 pounds of fresh cranberries. (Ahem…and a couple of bottles of cranberry wine!) I’ll be saving some to make this beauty! (I just referred a friend of mine to your site telling her that it’s my “happy blog”!) 🙂 Thanks for the always uplifting information, Kevin!
lora kling says
I adore cranberries and have eaten them dozens of ways both sweet and savory–and even raw! As I grew up in cranberry country I would often ice skate in winter on the flooded bogs. I lloved digging with my sharp skate blades into the ice to free those frozen garnet jewels and pop them into my mouth–so tart, but I could not resist! No chance of me getting scurvy from a lack of Vitamin C in the dark days of winter. This recipe is gorgeous–so light yet elegant! I am salivating at the thought of those plump juicy tart berries popping in my mouth amid clouds of meringue. Really! This is a new and fabulous way to eat my favorite berry. Will be trying it post haste!
Julie says
I LOVE the china plate is it on. It is beautiful!
Gae Gellman says
I love cranberries. i think I sent you my Nova Scotia recipe for cranberry bread. I can hardly wait to try this recipe. Our stores do not have cranberries yet, but they will soon be in.
Chris Vanderlinde says
LOVE YOU!!! You’re my weekly bit of fun and laughter. Your “side bar” comments are too much!
Thanks for making things so happy 😉
Trudi Dido says
I am SO envious of your Brenda Johnson! My mouth is watering like mad
and she gets to eat it ! sigh. I am making a bone soup that I think you will like
and will likley improve upon. I’ll send the recipe so you can
Terri Burton says
I love cranberries and bought a 2 lb bag at Costco 2 weeks ago, I’m making this as soon as I finish up the cranberry bread that made earlier this week. Thanks for the delightful sounding recipe!
Beverly, zone 6, eastern PA says
I want to be your neighbor!!
Andi Stewart says
Just saw cranberries at the supermarket today and have got to take this recipe out for a spin. Now, if I only had the GORGEOUS plates you used to serve this devine concoction!!
GiGi says
How much sugar does this recipe call for? Did I miss it?
Kevin Lee Jacobs says
Hi GiGi – Whoops! Half-cup sugar. Fixed now.
Addie B. in FL says
You did put 1/2 cup sugar in the recipe, so no whoops! there! Just so you know, the Apple Dapple cake I made after my caramelling attempt didn’t work was a big hit last night, and I used the rest of the cut-up apples to make applesauce (which I’d forgotten to buy) to go with the pork tenderloin, and that went over well, too. So I guess there’s a reason for everything!
Again, thanks for all your help 🙂
Addie
Judi says
I love the sound of this recipe! It is just my husband and I so can this be done in tartlets? Can’t wait to try and not to forget to lick the spatula too. Thanks!
Kevin Lee Jacobs says
Addie B – Glad no apples were lost in your recent kitchen adventure!
Judi – You could make little Cranberry Crackle Tartlets. But since this dessert is as light as air, you might prefer just to make one 9-inch tart, as above. But do make the thing — it’s divine!
Cathy O says
Hi Kevin – this tart sounds heavenly. I am going to try it and use my tart pan with the removable bottom so it’s easier to get out. Now, I have a question about both the sweet and the savory pate brisee recipes. I noticed that you use egg in some and not others. You’ve given 2 versions of the sweet – one with powdered sugar another with granulated and a lesser amount. I made the goat cheese and tomato tart using the savory dough with egg and it was wonderful. Do you prefer one version over the other or can I use either?
Kevin Lee Jacobs says
Hi Cathy O – You can use either version of Pate Brisee Sucree. The egg gives the tart shell a firm but tender texture. Sometimes I use confectioners sugar in the dough; other times, regular granulated. Both work!
Casey Cavasher says
I note the pkg of pre-made pate brisee is dated in August. How long can you freeze the dough before using?
Kevin Lee Jacobs says
Hi Casey – When wrapped tightly in plastic wrap, and then tucked inside a zip-lock-type bag, pastry crusts will keep perfectly well for up to 3 months. Have fun with this recipe!
Pam says
Yet again one of your alluring recipes compelled me into the kitchen to bake! Just finished this one, came out great except I couldn’t get the meringue to be crisp on the top ( my first time trying meringue), more slightly chewy on top, but still totally delicious. So far I have made your Cranberry Almond tart, the lemon tart, marmalade cake, Baguettes and Creme Broulee. I have taken up running to counteract all this baking 🙂 Thanks for all these great recipes.
Kevin Lee Jacobs says
Pam – I’m blushing. Thank you SO much for trying my recipes!
Linda says
Looks delicious and I love that plate.
Rita says
i certainly enjoy your web site. Keep it going.
P.S. i’m going to try your suggestion for the leaves.
Diane P. says
LOVE all of Kevin’s recipes, and would just love to be a “taste-tester” for any of his new creations! Brenda, is your house for sale, by chance????
Francess says
I made this yesterday for Canadian Thanksgiving . Easy, attractive, delicious. Served it with champagne as you suggested. Yum. One small piece remained this morning; ate it for breakfast. Just as yummy with black coffee.
Kevin Lee Jacobs says
Francess – First, Happy Canadian Thanksgiving! And next, thanks for trying the tart. What willpower you must possess to save a slice for breakfast!
Pam says
Oh, Kevin! This is amazing. I too, am making this for Thanksgiving! It is, as I type, finishing off in the oven, soon to be a nice departure from the ever-present pumpkin pie. So easy, beautiful, and I can’t wait to taste it! I am so glad I stumbled upon your blog a few months ago (thanks to your ideas, I have a freezer full of herbs for the winter!) And I use far to many exclamation marks.
Pam says
Post -dinner. I am, apparently, a dessert wizard. There are leftovers of everything but this dessert!
Ardelle says
Cranberry farming is big business around here and I can buy them by the 5 gallon bucket quiet cheaply. I freeze lots of cranberry/orange relish, chutney, sauce etc. I may have to try this recipe for book club on Wednesday – I love cranberries just about any way you can think of.
Kevin Lee Jacobs says
Pam – So glad you and yours enjoyed the tart! (See, I use lots of exclamation marks, too.)
Leslie D says
Wow! What a great recipe!
As a cranberry lover I know it will be delicious. I want to get a spring-form pan to make it easier to serve. A perfect complement to a rich, turkey dinner. It will go into my favourites file.
Thank you Kevin.
sherry kanoski says
Yummy recipe, as always, Kevin. I just wanna know…..how do you stay in shape with all these wonderful recipes you share?? They are great….!
badger gardener says
I loved this. I made it for a small dinner party and it received many compliments. Delicious, elegant, and simple. Just perfect.
Maggie says
Kevin you’ve “gone and done it” again. After that description and those gorgempulous pictures I’m making thins one right away. This I’ll make up some dough for the freezer too.
Maggie
Clytie says
As I live in Australia fresh cranberries are NEVER available nor are frozen. I’ve made this twice once using frozen raspberries the other fresh blueberries……delicious with both. Next time we visit America I’m going to try it with cranberries.