Cranberry Tarts
CRANBERRY TARTS
www.RecipeGirl.com
2 cups flour
¼ tsp salt
1/3 cup shortening, chilled
1/3 cup butter, chilled
7 to 9 Tbs cold water
2½ cups fresh cranberries
1/3 cup water
2 Tbs dry red wine or orange juice
1 cup granulated sugar
2 Tbs flour
1 Tbs butter, cut-up
sweetened whipped cream (optional)
1. Preheat oven to 375°F.
2. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 Tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 Tablespoon of water at a time, until all the dough is moistened.
3. Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5" circle. Line a 4" tart pan that has a removeable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4" tart pans.
4. For filling: In a medium saucepan, combine cranberries, 1/3 cup water, and wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2-3 minutes or until berries begin to pop. In a small bowl, stir together sugar and 2 T. flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 Tablespoon butter until melted.
5. Spoon about ¼ cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40-45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream.
Servings: 8
Recipe Source: Holiday Baking
Cooking Tips
*To bake ahead: Tarts can be baked, cooled, covered, and stored at room temperature for up to 24 hours or in the refrigerator for up to 2 days. For longer storage, place tarts in a freezer bag; seal and freeze for up to 4 months. To serve, thaw, covered, at room temperature.
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