Name: Cranberry Ginger Tart
Yield: 4 servings
Ingredients: 2 cups ground almonds; 1/4 cup butter, melted; 2 tablespoons sugar; 2 cups fresh or frozen cranberries; 2 teaspoons cornstarch; 1 teaspoon minced fresh gingerroot; 3 large egg whites; 3/4 cup confectioners' sugar; 1 cup heavy whipping cream; 1 tablespoon confectioners' sugar; 1/2 teaspoon grated orange zest; 1/4 cup finely chopped crystallized ginger

1
In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375u00b0 for 10-12 minutes or until edges are golden brown. Cool on a wire rack.
2
Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture.
3
Spread cranberry mixture into prepared crust. Bake at 375u00b0 for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack.
4
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.

Cranberry Ginger Tart

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