Here, a dozen petite pies are baked in pâte sucrée–lined muffin cups. A small amount of blood-orange juice sweetens the tart cranberries, but not overly so. You can assemble and bake the pies a day ahead, but for the best presentation, wait to top each with meringue until just before serving. If you can’t find blood oranges, use a regular variety.

　　

Ingredients

Makes 1 dozen

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Sucrée, Citrus Variation (page 333)

　　12 ounces (3 1/4 cups) fresh cranberries

　　1 1/2 cups sugar

　　1 1/2 cups plus 1/4 cup water

　　1 1/2 teaspoons finely grated lemon zest

　　1 teaspoon finely grated blood orange zest plus 1/4 cup fresh blood orange juice

　　1/4 teaspoon salt

　　1/8 teaspoon ground cinnamon

　　Pinch of ground cloves

　　3 tablespoons cornstarch

　　3 large egg whites

　　Pinch of cream of tartar

　　

Step 1

Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out twelve 4-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottom of shell in each cup with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Line shells with parchment, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from tin; let cool completely.

　　

Step 3

Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries burst, about 5 minutes. Pour through a fine sieve (in batches, if necessary); discard solids. (You should have about 1 3/4 cups; if you have less, add water.)

　　

Step 4

Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.

　　

Step 5

Meanwhile, combine cornstarch, orange juice, and remaining 1/4 cup water in a bowl; whisk into cranberry mixture in saucepan. Bring to a boil, stirring constantly. Cook, stirring, until translucent, 1 minute. Divide mixture among shells. Refrigerate until set, 1 hour or up to 1 day.

　　

Step 6

Whisk egg whites and remaining 1/4 cup sugar in a heatproof bowl set over (not in) a pan of simmering water, until sugar has dissolved and mixture is hot to the touch. With an electric mixer, beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium glossy peaks form. Divide meringue evenly among pies.

　　

Step 7

Use a kitchen torch to lightly brown meringue peaks. Alternatively, preheat broiler, and place pies under broiler for 30 seconds or up to a minute; watch carefully to ensure meringue doesn’t burn. Serve immediately.

　　Martha Stewart's New Pies and Tarts