I can't help it.
One of my favorite things about the holiday season is the presence of that ever controversial, ever ubiquitous hunk of ridged, gelatinous cranberry jelly.
That cranberry sauce has been on almost every holiday table that I can remember since the dawn of time (well, at least the dawn of my memories).
I generally make my own these days; however, if someone just happened to leave an open can around, I would totally grab a spoon and sneak a few bites. In this, I have no shame...
This week's Tuesdays with Dorie (the Baking Chez Moi edition) took us down the cranberry trail (no cans involved...)
Dorie's sweet tart dough is slathered with a healthy dose of cherry preserves and then topped with a silky meringue that has been folded together with fresh cranberries.
The mixture is baked until the meringue begins to "crackle".
The final dessert is a mixture of textures and flavors - the shortbread-like texture of the tart dough, the smooth tang of the cherry preserves, the crisp crunch of the meringue, followed by the tart, juicy pop of the cranberries.
The best of the cranberry world - minus the ridges.
This post participates in Tuesdays with Dorie. The recipe for Cranberry Crackle Tart can be found here - even better yet, it can also be found in Baking Chez Moi (a title which definitely deserves room on the cookbook shelf).