CRANBERRY-MERINGUE TARTLETS

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sweet-tangy cranberry curd. Make sure the tartlets are well chilled before piping or spooning on the meringue.

Tip: No piping bag or pastry tip? No worries. Spoon the meringue into a zip-top plastic bag, snip a ½-inch hole in one corner and pipe away!

CRUST In a small saucepan over medium, melt ¾ cup (1½ sticks)

unsalted butter, cut into pieces. Cook, stirring frequently, 5–8 minutes or until deep golden brown. Cool to room temperature. Stir in 1½ tsp

vanilla extract.

In a medium bowl, whisk 1½ cups CNN RWTRQUG ƃQWT ,¼cup sugar, ¾tsp baking powder and¼tsp kosher salt. Add brown butter mixture; stir just until combined. Divide among 6 (4-inch) tart pans with removeable bottoms; pat into bottoms and up sides. Arrange on a rimmed bak

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Preheat oven to 350°F. With a fork, pierce bottom of each tart shell

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beans. Bake 20 minutes or until edges are golden. Remove weights and parchment. Bake 8 minutes or until crust is golden. Transfer to a wire rack; cool completely.

FILLING In a medium saucepan over medium-high, bring 3½ cups (12 oz) fresh or thawed frozen cranberries, 2/3 cup fresh orange juice

(about 3 oranges), ½ cup water and ½ tsp kosher salt to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, 10–15 minutes

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should have about 1½ cups); discard solids. Return mixture to pan. Add 1½ cups sugar; cook over medium-high, stirring, until sugar dissolves. Add 4 Tbsp (½ stick) unsalted butter, cut into pieces; whisk until melted.

In a heatproof bowl, whisk 1 whole large egg and 2 large egg yolks

(reserve whites for meringue). Gradually whisk in half of hot cranberry mixture; pour back into pan. Place over medium heat. Simmer, stirring constantly, 8 minutes or until mixture coats the back of a wooden spoon.

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