MINI CRANBERRY MERINGUE PIE

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MINI CRANBERRY MERINGUE PIE image

Categories     Fruit

Yield 12

Number Of Ingredients 17

All-purpose flour, for work surface
Pate Sucree (12 minipies/6 tartelets)
(1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed)
3 1/4 cups fresh cranberries (12 ounces)
1 1/2 cups sugar
1 1/2 teaspoons finely chopped blood orange zest, plus 1/4 cup blood orange juice
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch of ground cloves
3 tablespoons cornstarch
3 large egg whites
Pinch of cream of tartar

Steps:

  • Pate Sucree Pulse flour, sugar, + salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, ~10s. Add yolk; pulse. W/machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30s). Shape into a disk. Wrap in plastic, refrigerate >1h(up to 2d) See link for rest

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