Bright, tangy, and crowned with glossy meringue—these festive tartlets are a show-stopping holiday dessert. Rich brown-butter crust, silky cranberry curd, and a cloud of toasted meringue come together in this elegant Martha Stewart creation. Each 4-inch tartlet has a crisp base, a jewel-toned filling bursting with cranberry and orange, and a dramatic marshmallow-soft topping. They’re refined enough for entertaining yet fun enough to make all winter long.
Ingredients
For the Crust
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
- 1 1/2 tsps vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 3/4 tsp baking powder
- 1/4 cup sugar
- 1/4 tsp kosher salt
For the Filling
- 3 1/2 cups (12 oz) fresh or thawed frozen cranberries
- 2/3 cup fresh orange juice (about 3 oranges)
- 1/2 tsp kosher salt
- 1 1/2 cups sugar
- 4 tbsps unsalted butter, cut into pieces
- 1 large whole egg + 2 large egg yolks (reserve whites for topping)
For the Meringue Topping
- 2 large egg whites, room temperature
- 1/2 cup sugar
How to Make Martha Stewart's Cranberry Meringue Tartlets
- Preheat oven to 350°F (175°C).
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns deep golden brown, about 5–8 minutes. Let cool for about 10 minutes, then stir in the vanilla.
- In a bowl, whisk flour, baking powder, sugar, and salt. Pour in the brown butter mixture and stir just until a dough forms.
- Divide the dough among six 4-inch tart pans with removable bottoms. Press into the bottoms and up the sides. Chill on a baking sheet for 1 hour, until firm.
- Prick the bottom of each crust with a fork. Line with parchment and fill with pie weights or beans. Bake for 20 minutes, until the edges start to turn golden. Remove parchment and weights; bake 8 minutes more until fully golden. Cool completely on a wire rack.
- In a medium saucepan, combine cranberries, orange juice, 1/2 cup water, and salt. Bring to a boil, then reduce to medium, cover, and simmer until the berries are very soft, 10–15 minutes. Press through a fine-mesh sieve—you should get about 1 1/2 cups of purée. Discard solids. Return purée to the pot. Add sugar and cook over medium-high until dissolved. Add butter and whisk until melted.
- In a separate heatproof bowl, whisk the whole egg and yolks. Slowly whisk in half of the hot cranberry mixture to temper, then return everything to the pot. Cook over medium heat, stirring constantly, until thick enough to coat a spoon—about 8 minutes. Strain again through a sieve into a measuring cup for a silky finish. Pour into the cooled tart shells. Press plastic wrap directly onto the surface and chill at least 2 hours or overnight.
- In a heatproof bowl, whisk egg whites and sugar. Set over a pot of simmering water (bowl should not touch the water). Heat, whisking, until warm and sugar feels dissolved when rubbed between fingers—no graininess. Remove from heat and beat with a mixer on medium-high for about 6 minutes, until stiff, glossy peaks form.
- Transfer to a piping bag fitted with a 1/2-inch tip and pipe generous swirls onto each tart. (Optional: torch the tops for a toasted finish!)
Storage & Freezing
- Refrigerate (un-topped): The cranberry curd tart shells keep well for 2–3 days before topping with meringue.
- With meringue: Best enjoyed within 24 hours. The meringue may weep slightly after a day, which is normal.
- Freezing: You can freeze the plain baked tart shells and even the cranberry curd (separately). Do not freeze meringue—it loses its texture once thawed.
FAQ
Can I make one large tart instead?
Yes! Press the dough into a 9-inch tart pan and adjust baking time slightly (add 2–4 minutes).
Can I use a blowtorch on the meringue?
Absolutely—it gives a gorgeous toasted finish.
Can I use bottled orange juice?
Fresh is best for brightness, but bottled works in a pinch.
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