Tuesdays with Dorie (Baking Chez Moi): Cranberry crackle tart

Cranberry crackle tart from Baking Chez Moi on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe is very timely, considering it’s American Thanksgiving in a couple of days.  Not your typical pumpkin pie, the Cranberry Crackle Tart is a dessert that works well at the end of a heavier meal, because it’s fairly light – not on taste and certainly, it’s an indulgence but it’s a much lighter dessert which, quite frankly we could all use around the holidays!

It starts out with a wonderful sweet tart dough (my “go to”) topped with some jam…

Dorie Greenspan cranberry crackle tart on eatlivetravelwrite.comThen you add a layer of meringue into which you’ve mixed lovely fresh or frozen cranberries…

Baking Chez Moi cranberry crackle tart on eatlivetravelwrite.comAll baked up (and a little broiled for some colour) it looks a little odd, to be honest…

Dorie Greenspan Baking Chez Moi cranberry crackle tart on eatlivetravelwrite.comBut once you cut into it, you’ll see snowy meringue and crimson dots of cranberry…

Slice of Dorie Greenspan cranberry crackle tart on eatlivetravelwrite.comIt’s really very pretty…

Plated Dorie Greenspan cranberry crackle tart on eatlivetravelwrite.comAnd unexpected. I haven’t tasted anything quite like it before…

Dorie Greenspan cranberry crackle tart from Baking Chez Moi for Tuesdays with Dorie on eatlivetravelwrite.comI enjoyed this one but next time need to make sure my meringue is fluffier. I feel my tart was flatter than it should have been – not that it affected the flavour but I would have preferred a puffier look!  I brought this to a Christmas-y meal at our neighbours’ house featuring a baked ham and more side dishes than we could count, and it was the perfect sweet end to an indulgent meal.

Get the recipe for Dorie’s Cranberry Crackle Tart on pp 135-137 of Baking Chez Moi or over on The Splendid Table.

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19 thoughts on “Tuesdays with Dorie (Baking Chez Moi): Cranberry crackle tart”

  1. I really, really liked this one. The pop of the cranberry in the middle of the meringue was such a pleasant surprise. I think this one is going to make an appearance again…
    Nice cross section pictures 🙂

  2. I may use an extra egg next time, just to bulk up the meringue part a bit. Mine JUST covered my crust, and I would have liked some more height on it, too. Whatever it looks like, I’m sure it tasted delicious. I need to work tart cranberries into my desserts more often. Yum!

  3. I learn something new every time I make a recipe…and I learn even more when visiting blogs of those who are making the same thing I’m making. Wonderful post…I opted not to do that browning of the top part just because I liked it cream and crimson-like. But I have to say, I do love the color you got on yours and I bet it had a nice caramel taste that mine didn’t! 🙂

  4. Mardi, I completely agree on all counts! It does look a little weird, I too wanted a fluffier meringue, and it was different and delicious! Yours turned out beautifully!

  5. It looks good Mardi and I noticed you used a tart pan. I considered it and really wanted to but decided to follow the directions. Next time I am definitely trying a tart pan. I wish Dorie had said why she recommends a pie pan.

  6. I love the look of your tart and this was a great, fun, different kind of pie to make, for sure. I want to try it with other fruits, too–raspberry or cherry and maybe put chocolate on the bottom.

  7. Yours looks gorgeous and makes me wish I’d left it in a tiny bit longer for that lovely browning you got. We really enjoyed this one and I agree, the taste was unexpected and quite wonderful.


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