Cranberry-Meringue Tart

Directions

1. 1
   Combine both flours and salt in processor.
2. 2
   Add butter; cut in, using on/off turns, until mixture resembles coarse meal.
3. 3
   Add 2 tablespoons water; process until moist clumps form, using on/off turns.
4. 4
   If dough is dry, add more water by teaspoonfuls to moisten.
5. 5
   Gather dough into ball.
6. 6
   Flatten into disk.
7. 7
   Wrap in plastic; chill 1 hour.
8. 8
   (Can be made 3 days ahead.
9. 9
   Keep chilled.
10. 10
    Let stand at room temperature to soften slightly before rolling.)
11. 11
    Preheat oven to 400F.
12. 12
    Roll out dough on floured surface to 14-inch round.
13. 13
    Transfer to 10-inch tart pan with removable bottom.
14. 14
    Trim to fit.
15. 15
    Line crust with foil.
16. 16
    Fill with dried beans or pie weights.
17. 17
    Bake 15 minutes.
18. 18
    Remove foil and beans; bake until golden, about 10 minutes.
19. 19
    Cool completely on rack.
20. 20
    Maintain oven temperature.
21. 21
    Using electric mixer, beat egg whites and salt in large bowl until frothy.
22. 22
    Gradually beat in 3/4 cup sugar and lemon.
23. 23
    Beat until stiff but not dry.
24. 24
    Mix cranberries, almonds, cornstarch and cinnamon in medium bowl; gently fold into whites in 3 additions.
25. 25
    Transfer filling to crust.
26. 26
    Smooth top.
27. 27
    Bake tart until tester inserted into center comes out clean, about 30 minutes.
28. 28
    Cool on rack.
29. 29
    (Can be made 1 day ahead.
30. 30
    Cover; store at room temperature.)
31. 31
    Sift powdered sugar over tart.
32. 32
    Cut into wedges and serve.