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Cranberry Almond Meringue Tart

Sweet, tart and crunchy with almonds, this is a lighter take on pie and a clever way to use fresh cranberries.

Serves 8
Ready in 140 mins
Prep time 30 mins
Cooking time 50 mins
Chill time 60 mins
346 calories per serving


> 1 1/2 cups flour, plus extra for dusting
> 1/3 cup packed brown sugar
> 5 tbsp cold butter, cubed
> 1 egg yolk
> 3 egg whites
> 2/3 cup granulated sugar
> 1 (12 oz) bag fresh cranberries
> 1 cup sliced almonds
> confectioners' sugar, to decorate


Add the flour, brown sugar, butter and a pinch of salt to the bowl of a food processor fitted with the steel blade. Add the butter and pulse until mixture resembles coarse breadcrumbs. Add 1 egg yolk (reserve remaining egg yolks for another use) and pulse. Add ice water by tbsp., pulsing after each addition, until mixture forms a ball. Wrap dough in plastic wrap and chill 30 min.
Dust a work surface with flour and roll the dough to a diameter of 12 in. and transfer to a 9- inch fluted tart pan, trimming excess dough. Prick bottom of dough with a fork. Chill 30 min.
Preheat oven to 400 °F. Cover chilled pastry with foil and add enough dried beans to cover bottom of tart by about 1 inch. Bake 10 min. Carefully remove foil, reserving beans for the next time you make pastry, and bake crust another 5 min. Cool slightly.
Lower heat to 350°F. Using an electric mixer, beat the egg whites with sugar until stiff and glossy. Gently fold in the cranberries and ¾ cup of the almonds. Spoon the mixture over the prebaked crust and sprinkle with the rest of the almonds. Bake 35 min., or until golden brown. Sprinkle with confectioners sugar.

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