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Tiny Cranberry Shortbread Tarts

Tested Till Perfect

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

Servings: 36

Ingredients:

Nutritional Info
Per tartlet: about -
cal 61
pro 1 g
total fat 3 g
sat. fat 2 g
carb 8 g
fibre trace
chol 16 mg
sodium 22 mg
% RDI: -
iron 1%
vit A 2%
folate 4%
    1/4 cup (50 mL) granulated sugar
    1/4 cup (50 mL) corn syrup
    1 egg
    2 tbsp (25 mL) butter, melted
    1 tsp (5 mL) grated orange rind
    2 tsp (10 mL) orange juice
    Pinch salt
    1/3 cup (75 mL) chopped fresh cranberries
    1/4 cup (50 mL) chopped walnuts or cranberries
    Shortbread Shells:
    1 cup (250 mL) all-purpose flour
    2/3 cup (150 mL) icing sugar
    1/3 cup (75 mL) cold butter
    1 egg
    1 tsp (5 mL) each vanilla and water

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 sa< 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.)

Source

Canadian Living Magazine: December 2006

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