Cranberry Meringue Tart

Cranberry Meringue Tart is the kind of dessert that feels elegant yet refreshingly approachable, making it perfect for holidays, dinner parties, or cozy weekends at home. At first glance, it looks light and delicate. However, once sliced, the contrast becomes irresistible. The buttery crust adds richness, the cranberry filling brings bright tartness, and the cloud-like meringue balances everything beautifully.

While cranberry desserts are often baked into breads or simmered into sauces, this tart highlights their natural acidity in a more refined way. Because the filling is gently cooked, the flavor stays vibrant rather than overly sweet. Meanwhile, the meringue is baked just enough to hold its shape while remaining soft inside.

Historically, meringue tarts became popular in Europe during the 18th century, when bakers used whipped egg whites to lighten heavier desserts. Over time, this technique evolved into the airy toppings we love today. As a result, this tart feels both classic and modern. Whether served chilled or slightly cool, it slices cleanly and always impresses.

Recipe Yield: 8 servings

INGREDIENTS

Crust
1 ¼ cup all-purpose flour
½ cup unsalted butter, cold, cubed
¼ cup powdered sugar
¼ tsp salt
1 large egg yolk
1 tbsp ice water

Cranberry Filling
12 oz fresh or frozen cranberries
¾ cup granulated sugar
¼ cup water
2 tbsp cornstarch
2 large egg yolks
1 tbsp unsalted butter
1 tsp vanilla extract

Meringue Topping
3 large egg whites, room temperature
¾ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract

INSTRUCTIONS

1. Prepare the crust:
In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until crumbly. Next, add egg yolk and ice water, pulsing until dough forms. Press evenly into a 9-inch tart pan. Chill for 20 minutes, then bake at 350°F for 18–20 minutes until lightly golden. Cool completely.

2. Cook the cranberry filling:
Meanwhile, combine cranberries, sugar, and water in a saucepan. Cook over medium heat until berries burst. Then whisk cornstarch with egg yolks, stir into the mixture, and cook until thick. Remove from heat, stir in butter and vanilla, and cool slightly.

3. Fill the tart:
Pour cranberry filling into the cooled crust and smooth the surface evenly.

4. Make the meringue:
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until glossy stiff peaks form. Mix in vanilla.

5. Bake and finish:
Spread the meringue over the cranberry filling, sealing it to the edges of the crust. Bake at 325°F for 15–18 minutes, until the meringue is set and lightly golden. If desired, lightly toast the meringue with a kitchen blow torch after baking for extra color. Cool completely before slicing.

Helpful Tips to Perfect This Recipe

• Balance the tartness: Because cranberries are naturally sharp, cooking them just until softened preserves brightness without overpowering sweetness.
• Seal the edges well: Always spread meringue to the crust edge. This prevents shrinking and keeps the filling protected.
• Slice cleanly: For perfect slices, use a sharp knife wiped clean between cuts once the tart is fully cooled.