A brown-butter press-in crust forms a mellow counterpoint for these tangy, cranberry-orange-custard tarts.
Make the crust: Preheat oven to 350°F. In a small saucepan, melt butter over medium heat. Continue to cook, stirring frequently, until deep golden brown, 5 to 8 minutes. Let cool to room temperature, about 10 minutes. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Pour brown butter mixture into flour mixture and stir just until combined. Divide dough among six 4-inch tart pans with removable bottoms; pat into bottoms and up sides.
Make the filling: In a medium pan over medium-high, bring cranberries, orange juice, 1/2 cup water, and the salt to a boil. Reduce to medium, cover, and simmer, stirring occasionally, until berries are very soft, 10 to 15 minutes. Strain through a fine-mesh sieve ; discard solids. Return mixture to pan. Add sugar and cook over medium-high, stirring, until sugar is dissolved. Add butter and whisk until melted. In a heatproof bowl, whisk whole egg and yolks.
Make the topping: Whisk together egg whites and sugar in a heatproof bowl set over a pot of simmering water until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Remove from heat and beat on medium-high speed until stiff, glossy peaks form, about 6 minutes. Transfer meringue into a piping bag fitted with a 1/2-inch tip and pipe swirls onto tartlets.
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