Combine the flour, salt and sugar in the food processor. Process to blend the ingredients together. Scatter the butter pieces over the dry ingredients. Pulse until the mixture is blended and resembles oatmeal flakes.
Whisk together the egg and vanilla. With the machine running, pour the egg mixture into the food processor. Process only until the ingredients begin to hold together. Remove the dough from the food processor and gently knead it togeher until it is smooth. Wrap it in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 F. Roll our the dough on a lightly floured surface to a 14 inch round. Transfer to a 10 inch pan with removable bottom. Trim to fit. Line crust with foil. Fill with dried beans. Bake for 15 minutes. Remove the foil and beans and continue to bake until golden, about 10 minutes. Cool completely on a rack.
Beat the egg whites and salt in a large bowl until frothy. Gradually beat in the sugar and lemon juice just until stiff but not dry. Mix the cranberries, raspberries, almonds, cornstarch and cinnamon ina medium bowl. Gentle fold into the whites in 3 additions. Pour filling into crust. Smooth the top. Bake until a tester inserted in the center comes out clean, about 25 to 30 minutes. Cool on a rack. The tart may be prepared 1 day in advance, covered and stored at room temperature. Sift icing sugar over tart.
Originally Submitted
2/22/2012
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