Brown with a torch, or quickly brown in the broiler – make sure the tart does not get reheated.

Continue to beat the egg whites until stiff peaks form, and the meringue has a nice shine to it.

Beat egg whites, until they start to thicken.

Allow the tart to cool fully, preferably overnight, before decorating and serving.

Bump the temperature down to 325 F (~163 C)., and bake for 25-35 minutes.

You should just pull the crust from the oven, pour in the filling, and return it to the oven. Make it a few days in advance and wow your loved ones. Do not cool the crust before adding the filling. A radiant beauty, David Tanis’s cranberry curd tart makes an elegant statement on the Thanksgiving table.

Pour the filling into the baked tart shell.

Add the cranberry juice, and whisk it all together until well combined. Stir together the crushed cookie crumbs with melted butter, cinnamon and salt until the crumbs are completely coated.

This step keeps the tougher clumps of protein from getting into the custard, but you might need to use a spoon to help things along. Pass your eggs through a sift and into the mixing bowl.In a mixing bowl whisk together the flour and sugar.While your crust is baking, grind up, or finally chop, your cranberries in a food processor.It’ll bake into a solid bottom, and pressing it too firmly will make it tough and hard to cut through. Remove the saucepan from the heat and temporarily set aside. Constantly whisk this mixture for about 5 minutes, or until the curd begins to slightly thicken and easily coats the back of a wooden spoon. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they’ve popped and the mixture is quite thick. Once melted, poured the entire cranberry batter into the saucepan. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan.

It should more closely resemble a crumble topping that’s been slightly pressed in. Pat the crust into your pie plate, and up the sides. You don’t need to form it into a firm, solid layer like a pie crust. Lightly press the crumbs across the bottom of the tart pan.In a food processor combine all the ingredients for the crust, and pulse them together until a light crumb forms. This tangy, creamy cranberry curd sits atop a spiced cookie crust made from gingersnaps, and each slice gets finished with sugared cranberries and orange zest for some extra zip.A few hours before, or even the day before, baking the tart, cook down the cranberry juice until only about 2/3 of a cup remains and set it aside to cool.A buttery almond shortbread crust, slathered in a velvety tart and slightly fruity custard, and topped in soft, fluffy meringue clouds – cranberry curd tart recipes have been making their rounds this holiday season, and I couldn’t wait to take a stab at my own version of it for Thanksgiving this year.

Cranberry curd tart atk