This is my first official post with Tuesdays with Dorie. I have been cooking along with French Fridays with Dorie since March of this year and I am looking forward to joining another Dorie group. This week we are diving into the holidays with Cranberry Crackle Tart (page 135). I am a seasoned baker but I had a few snafus with this one. I can always learn more when it comes to baking.
I managed to over bake my tart shell. I am not sure what happened as I usually don’t burn things. I used parchment paper then my dried beans for weights, I usually use buttered foil which may have made the difference.
I also think I over baked my filling too. I did the full one hour and probably should have done less but despite my snafus everyone loved the pie. It was certainly unique and sophisticated, marshmallows and cranberries. I would make this again, especially to see if I could get it right.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. To see what others did in this group go here.
CafeMomCooks 
Your tart looks beautifully crackly! I'm glad it was a big hit for you.
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Welcome to this end of the TWD baking…this was a good one to start with, wasn't it? Something a little fun and different. I used foil to blind bake as I just don't have the same results with parchment…and it's hard to teach an old dog new tricks sometimes. 🙂 Happy to hear you all enjoyed the taste, we thought it was wonderful as well, nice and light and tart and sweet!
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Your tart looks exactly like mine, Diane. Next time I use this dough I'm definitely lowering the baking temperature. The edges of the shell darkened super quickly.
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This tart looks amazing and sounds amazingly easy to make, just mindful of the baking time! I am tempted, to bake it! soon?
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hey–welcome to the group! I think the blind baking time may have been a little long at such a high temp…others seem to have had a similar issue with dark edges. glad it still came out tasty!
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My crust got a bit \”caramelized\” on the edges too but we still loved it! Welcome to the group!
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The cranberry filling sounds tasty!
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One thing I've learned from Dorie is that she often thinks things to be baked for \”one minute more\”. Using butter means that things still taste great, even when they look a little more brown than we are used to. I think your tart looks perfect!
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Welcome to TWD! Next time, I would bake the crust for a lesser time. Mine did not get terribly brown, but more than I would have liked. I agree, this is a unique dessert. Nice to have something different.
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I think you achieved a perfect French bake on the tart shell! And I love the golden crackle of your meringue. Great job!
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