But to get to this week's recipe: Cranberry Crackle Tart.
This recipe is unique in it's simplicity. The tart base is really a platform; Dorie has us trim the dough down about a third of the way from the top edge of the pie pan. What a novel idea! The gallette dough was so easy to make and absolutely delicious. I'm sure I'll be using this dough again and again.
The second layer is jam and I used cherry preserves to spread on the cooled dough. All was going according to plan until I started whipping up the two egg whites for the final layer. I don't know if my beater didn't reach down to the bottom of the bowl as well as it should or if my egg whites were slightly cold or if I was impatient, but it took forever for the whites to whip up. Well maybe not forever, but about 10 minutes. They finally reached a passable stage and I mixed in the cranberries and spread it on the tart. No chance to make beautiful swirls with my limp egg whites.
I baked the tart and the meringue looked pretty and slightly crackly, as it should. For all it's simplicity, I was very pleased with how the Cranberry Crackle Tart tasted. We just nibbled away at it, a tiny slice at a time.
Almost every time I bake one of Dorie's recipes I learn something new. This time I learned:
- Dorie's very wonderful galette dough is easy to make and quite versatile
- a sweet trick is to trim the dough down in a pie plate if you want just a platform for a filling
- cranberries do indeed get soft when baked in a meringue
- make sure egg whites are at room temperature, especially if you are only whipping up two of them
- meringue toppings are very tasty