INGREDIENTS
Tart Shell
170g unsalted butter
120g powdered sugar
350g all-purpose flour
1 large, room temperature egg
1 tsp ground cinnamon
½ tsp salt
Cranberry Curd
500g fresh or frozen cranberries
200g granulated sugar
150g water
4 large eggs
115g unsalted, room temperature butter cut in cubes
Apricot Curd
170g B&R Farms Apricot Spread
10g cornstarch
50g water
1 large egg
Lemon juice (optional, if you would like to brighten it up)
80 g unsalted butter
Meringue
3 large egg whites
125g granulated sugar
1 tsp vanilla extract
DIRECTIONS
Tart Shell
1. In a medium bowl, stir together flour, cinnamon, and salt. Set aside.
2. In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy. Add the powdered sugar and beat until incorporated and creamy. Add the egg and mix until combined.
3. Add the flour mixture and mix on low speed until a soft and crumbly dough forms. Turn the dough out onto a sheet of plastic wrap.
4. Press the dough together with your hands until it comes together. Use a bench scraper to cut the dough in half. Shape each half into a flattened disc. Wrap both discs in plastic wrap. Chill the dough in the fridge for at least 2 hours or overnight.
5. On a floured surface, roll out one disc of dough until it's about ⅛" thick and 1-2" larger than a 9" fluted tart pan, lifting and rotating it occasionally to prevent it from sticking to the surface. Roll the dough around the rolling pin and unroll it over your tart pan.
6. Lift the edges of the dough and let it sink into the edges of the pan, pressing the dough against the sides and edges of the pan with your fingers. Roll your rolling pin over the top edges of the pan to cut the excess dough off. If there are any cracks or thinner areas, you can use the excess dough to patch it.
7. Use a fork to prick holes across the bottom of the dough. Place a sheet of parchment paper or aluminum foil on top of the dough and add a layer of baking weights or uncooked rice on top to prevent the bottom of the tart shell from puffing up during baking.
8. Preheat oven to 350°F. While the oven preheats, let the tart shell chill in the fridge.
9. Bake the tart shell for 15 minutes. Remove the parchment paper and baking weights and bake for another 15-20 minutes or until the tart shell is lightly golden brown. Let it cool completely on a wire rack before removing the tart shell from the pan.
Cranberry Curd
1. In a medium pot, add the cranberries, sugar, and water. Cover and cook on medium-high heat, stirring occasionally until the cranberries pop and soften. Uncover and let the water cook out until the mixture thickens into a jammy consistency.
2. Let the cranberry sauce cool slightly before pouring it into a blender (or use an immersion blender). Add the eggs and blender on low-medium speed for about 30 seconds until incorporated.
3. Pour the mixture back into the same pot and heat on medium heat, stirring often, until it becomes very thick, about 15-20 minutes.
4. Remove the pot from the heat and stir in the butter, one cube at a time, and it has all melted into the cranberry curd.
5. Pour the curd through a fine mesh sieve into the tart shell.
Apricot Curd
1. In a medium bowl mix cornstarch and water until smooth, if too runny slowly add more cornstarch.
2. Once combined, add the egg and pour through a fine mesh sieve into a pan.
3. Add apricot spread to the pan and mix. Cook on a medium heat until thickened and you can no longer taste the cornstarch (about 5 minutes).
4. Add a splash of lemon juice if desired then remove from heat.
6. Stir in the butter until it has all melted.
7. Swirl the apricot curd into the tart shell with the cranberry curd.
8. Chill the tart in the fridge overnight to let the filling set.
Meringue
1. In a small pot, bring about 1" of water to a boil. In a large mixing bowl that fits perfectly into the pot without touching the water, stir together the egg whites, sugar, and vanilla extract. Once boiling, turn the heat off and place the bowl on top of the pot.
2. Heat the mixture, stirring often, until the sugar dissolves. If you rub the mixture in between your fingers, it should feel smooth with no grittiness. Remove the bowl from the pot, being careful not to get any water in it.
3. Use an electric hand mixer to beat the egg white mixture on medium-high speed until it becomes stiff peaks. When you pull the mixer out of it, it should leave spikes of meringue that curl over at the very tips.
4. Transfer the meringue to a piping bag fitted with a large round piping tip. Pipe the meringue on top of the tart in any design you'd like. Use a kitchen torch to toast the meringue.