Cranberry Walnut Tartlets
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1
Egg1 tsp
Salt1.75 cup
All-Purpose Flour1 cup
Light Corn Syrup4 large
Egg (lightly beaten)2 cups
Walnut (coarsely chopped)2 cups
Cranberry (fresh or frozen)Directions:
1
Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy
2
Add egg and salt, and beat until combined
3
Add flour all at once, and slowly mix just until flour is evenly moistened
4
You don't want to mix until a ball forms around the beaters
5
Transfer to a plastic bag and form into a 6 inch log
6
Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days
7
Divide log into 8 parts
8
On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep
9
The dough should be about 1/8 inch thick
10
Chill tart shells for 1/2 hour
11
Heat oven to 350 degrees F
12
Line tart shells with parchment paper and fill with pie weights or dry beans
13
Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer
14
Remove and cool
15
Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest
16
Divide walnuts and cranberries evenly among the partially baked tart shells
17
Pour sugar mixture over walnuts and cranberries
18
Bake tarts 20 to 25 minutes or until crusts are golden
19
The edge of the filling will be firmer than the center
20
Cool tarts of wire racks and refrigerate until ready to serve
21
Remove cooled tarts from pans and serve