Tested till perfect Cookie recipe: Tiny Cranberry Shortbread Tarts

Cookie recipe: Tiny Cranberry Shortbread Tarts

Sweet and tangy cranberry tarts add a blaze of colour to the cookie plate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36

Ingredients

  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cupcorn syrup
  • 1 1eggeggs
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspgrated orange rind
  • 2 tsp 2tsporange juice
  • Pinch Pinchsalt
  • 1/3 cup 1/3cupchopped fresh cranberryfresh cranberries
  • 1/4 cup 1/4cupchopped walnutwalnuts or cranberries

Shortbread Shells:

  • 1 cup 1cupall-purpose flour
  • 2/3 cup 2/3cupicing sugar
  • 1/3 cup 1/3cupcold butter
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1 tsp 1tspwater
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Preparation

Shortbread Shells: In large bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. In small bowl, whisk together egg, vanilla and water; drizzle over flour mixture, tossing with fork until dough holds together. Gather into ball. Turn out onto lightly floured surface; flatten into disc. Wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-1/4-inch (5.5 cm) round cookie cutter, cut out 36 circles, rerolling scraps if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) tartlet or muffin cups; freeze until hard, about 30 minutes.

Meanwhile, in separate bowl, mix together sugar, corn syrup, egg, butter, orange rind and juice, and salt ; stir in cranberries and walnuts. Spoon into shells. Bake in bottom third of 350°F (180°C) oven until filling is puffed and pastry is golden, about 18 minutes. Let cool in pan on rack for 1 minute. Run metal spatula around tarts to loosen; slide spatula under tarts and transfer to rack to let cool. (Make-ahead: Store layered with waxed paper in airtight container for up to 3 days or freeze for up to 2 weeks.)

Nutritional Information Per tartlet: about

cal 61 pro 1g total fat 3g sat. fat 2g
carb 8g fibre 0 chol 16mg sodium 22mg

% RDI:

iron 1 vit A 2 folate 4
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