Meringue-Topped Cranberry Curd Tart Recipe
Making perfect pastry depends mostly on how well you coat flour proteins with fat—more difficult in a low-fat recipe. You
want to leave small clumps of fat in the dough (here, from vegetable shortening) so they'll melt during cooking and give off
steam, creating luscious layers. Meanwhile, we melted the butter so it would coat more than it would in solid form.
View Recipe: Meringue-Topped Cranberry Curd Tart