Cranberry Raspberry Meringue Tart

Cranberry Raspberry Meringue Tart

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  • Prep Time


  • Total Time


  • Servings



  • Pastry

  • cups flour

  • 3

    tbsp sugar

  • 8

    oz butter cut in small pieces

  • 1


  • 1

    tsp vanilla

  • Filling

  • 3

    egg whites

  • ¾

    cup sugar

  • ½

    tsp lemon juice

  • 1

    cup cranberries

  • 1

    cup raspberries

  • ½

    cup chopped almonds

  • 2

    tsp corn starch

  • ¼

    cup cinnamon

  • Garnish

  • Icing sugar


Combine flour and sugar in food processor. Process to blend. Add butter, mix until blended. Whisk together egg and vanilla to processor. Process till mixture resembles dough, knead together until smooth. Wrap in plastic wrap and refridgerate for 1 hour. Preheat oven to 375F. Roll out dough to a 14" round. Transfer to a 10" pan with removeable bottom. Trim to fit. Line crust with foil. Fill with pie weights, bake for 15 min. Remove foil and continue to bake until golden, 10 min. Cool Beat egg whites and salt until frothy. Gradually beat in sugar and lemon juice. Beat till stiff. Mix cranberries, paspberries, almonds, cornstarch in medium bowl. Fold into whites in 3 additions. Pour filling into crust. Smooth top. Bake until tester comes out clean about 25 - 30 min. Cool on Rack. Dust with icing sugar.


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