Last weekend was nice and chill. No soccer (my oldest daughter plays), or company, just good quality time with my 3, getting our house in order for Thanksgiving. Organizing often feels like a never-ending task, (I bet you can relate,) so a break in-between to make pie was in order.
Okay, technically I made tartlets…or mini pies, with my go-to coconut oil crust, which is a must because it’s vegan and super easy to work with. I’m still on a hunt for a good gluten-free crust recipe, so if any of you know of one, help a girl out!
On to the filling…
I can’t really think of a filling much more suitable for the holiday season than cranberry. I know cranberries can be tart and somewhat of an acquired taste, but when sweetened up with vanilla cinnamon and coconut sugar, they’re like little jewels of deliciousness.
Turns out they make a really scrumptious pie/tart too!
I have to be honest though, when I tried the finished cranberry tartlets I realized they could use a little more sweetness.
So, naturally I topped them with meringue kisses. A last-minute fix, that turned into something quite delightful.
Savory crust, tart cranberries, and sweet mallowy meringues. The textures and flavors are like one festive holiday party that merry together like a dream.
And don’t forget a dollop of coconut whip on top!
If you’re looking for a last-minute dessert to make for Thanksgiving, I’ve got you covered!Print
Cranberry meringue tarts made with a coconut pie crust and sweet meringue kisses.
- For the Coconut Oil Tart Crust: (OR try store bought)
- 3/4 cups coconut oil
- 2 cups organic unbleached all purpose flour
- 1 teaspoon salt
- 4 – 5 tablespoons ice cold water
- Six 5” tart pans
For the cranberry filling
- 3 cups fresh cranberries
- 3/4 cups coconut sugar (or regular sugar)
- Seeds from 1 vanilla bean
- 2 tsp cinnamon
- 2 tsp fresh orange juice
- Pinch of salt
For the Meringue Kisses
- 2.5 egg whites
- 3/4 cups sugar
- pinch of cream of tartar
- Coconut whipped topping (optional)
For the Tart Crust
- Preheat oven to 375.
- Pour flour and salt into a large mixing bowl.
- Cut the coconut oil into the flour and salt mixture with a pastry cutter (or your hands)
- Add water 1 tablespoon at a time, mixing well until pie crust forms.
- Roll out onto a floured board until about 1 inch thick.
- Using a drinking glass, cut pie crust into 6 rounds (or the number of rounds needed for individual servings.)
- Increase the size of the pie rounds by rolling them out from 1″ to to 1/2″ thick. They should be large enough to fit snugly into each tart pan.
- Ruffle the edges of the crust.
- Set aside for the cranberry filling.
For the cranberry filling
- Heat the cranberries, sugar, vanilla bean, cinnamon, orange juice and salt in a sauce pan.
- Cook on medium for roughly 7-8 minutes, pull from heat when cranberries have begun to break down but are still holding shape.
- Pour cranberry filling into the prepared tart pans.
- Bake 10-12 minutes or until light golden brown.
For the meringue kisses
- Heat oven to 200 degrees.
- Fit a piping bag with Wilton star tip 6B, set aside.
- Pour sugar onto a parchment lined baking sheet and warm in the oven for 5 minutes.
- Meanwhile, pour eggs whites into the bowl of a stand mixer.
- While sugar is warming, whisk the egg whites on medium. When egg whites are frothy add the cream of tartar. Continue whisking until the egg are at soft peaks.
- Remove sugar from oven and gently pour into the whipped egg whites.
- Turn the mixer up to high and whisk just until meringue holds stiff peaks.
- Transfer meringue to piping bag.
- Pipe meringue kisses onto parchment lined baking sheet.
- Bake meringue kisses in the oven for roughly 1 hour and 30 minutes, or until the kisses are crisp to touch and come off parchment paper without sticking.
- Garnish each tartlet with finished and cooled meringue kisses.
- Top the tartlets with a dollop of coconut whipped topping.
- Serve immediately and enjoy!
- Recipe for meringue kisses adapted from Tastemade.
- Serving Size: 6
The meringue cookies (although optional) look lovely on top of the cranberry tartlets.
I recommend adding them to each tartlet, at the time of serving, so they don’t lose their crisp.
Happy Thanksgiving week!
There’s something about this season that certainly puts everything into perspective for me. What I love most is gathering around the table and coming together over a good meal and of course a delicious dessert. To me, it is the perfect way to celebrate all of our blessings.
I hope these cranberry tartlets are just what you’re looking to share with your loved ones this holiday!
This post titled Cranberry Meringue Tartlets was seen first on Posh Little Designs. All Rights Reserved. 2018.