Tiny Cranberry Shortbread Tarts
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% |
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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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