These bars are the proper selection for these searching for a memorable dessert! The buttery, citrusy shortbread crust is topped with a daring layer of cranberry compote. To complete, a billowy meringue enhances the wealthy taste of the bars with a contact of sweetness.
Cranberry Bars with Orange Shortbread Crust
Makes 18 bars
Crust:
- 1¾ cups (219 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- 1 tablespoon (6 grams) orange zest
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, cubed and room temperature
Cranberry curd:
- 2 kilos (910 grams) recent cranberries
- 2 cups (400 grams) granulated sugar
- 5 giant egg yolks (95 grams), room temperature
- 2 tablespoons (16 grams) cornstarch
- 2 tablespoons (30 grams) water
- ½ teaspoon (1 gram) floor cinnamon
- 3 tablespoons (42 grams) unsalted butter
Meringue:
- 1 tablespoon (15 grams) recent lemon juice
- 2 giant egg whites (60 grams), room temperature
- 3 tablespoons (24 grams) granulated sugar
- ¼ teaspoon cream of tartar
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Preheat oven to 350°F (180°C). Line a 9-inch sq. baking pan with parchment paper, letting extra prolong over sides of pan.
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For the crust: In a big bowl, stir collectively flour, sugar, orange zest, and salt. Utilizing your fingers, reduce butter into flour combination till combination is crumbly. Press into backside of ready pan.
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Bake till golden and puffy, 15 to 18 minutes. Let cool fully.
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For the cranberry curd: In a medium saucepan, mix cranberries and sugar. Prepare dinner over medium warmth, stirring often, till combination involves a boil and cranberries start to burst, 10 to fifteen minutes.
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Within the work bowl of a meals processor, course of egg yolks till mixed. With meals processor working, fastidiously pour sizzling cranberry combination by meals chute, processing till clean. Return combination to saucepan.
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In a small bowl, stir collectively cornstarch and a pair of tablespoons (30 grams) water. Pour cornstarch slurry and cinnamon into cranberry combination, and stir till nicely mixed. Prepare dinner over medium warmth, stirring continually, till combination thickens and cornstarch taste is cooked out, about 5 minutes. Stir in butter, and take away from warmth. Pour cranberry combination on high of ready crust, and clean with an offset spatula. Cowl with plastic wrap, urgent wrap straight onto floor of curd to forestall a movie from forming. Let cool at room temperature for 1 hour; refrigerate till absolutely set, at the very least 4 hours. Slice into 18 (3×1½-inch) rectangles.
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For the meringue: Within the bowl of a stand mixer, place lemon juice. Utilizing a paper towel, wipe down sides and backside of bowl with lemon juice till nothing stays. (This can assist take away any oils and extra moisture from the bowl.) Let dry.
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Within the high of a double boiler, whisk collectively egg whites and sugar. Prepare dinner over simmering water, stirring sometimes, till sugar absolutely dissolves and an instant-read thermometer registers 150°F (66°C), 5 to 7 minutes. (Sugar is dissolved when you’ll be able to rub the combination between your fingers and really feel no sugar.)
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Within the cleaned bowl of a stand mixer fitted with the whisk attachment, fastidiously place egg combination. Beat on low pace till bubbly. Add cream of tartar, and beat on medium pace till shiny, stiff peaks type, 5 to 7 minutes. Spoon meringue right into a pastry bag fitted along with your favourite piping tip, and pipe on high of cranberry bars. Utilizing kitchen torch, fastidiously brown meringue.
