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Cranberry Tarts




Source of Recipe


Posted by Schmitty


Recipe Introduction


These cranberry tarts ......have to be careful not to overfill shells as they run over and are very difficult to remove from pans....of course I have some new coated mini pans and they are wonderful to use for these cookies.


Recipe Link: Cooking For Us

List of Ingredients




Dough:
1/2 cup butter or margarine softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour

Filling:
1/4 cup butter or margarine
1 cup confectioners' sugar
1/2 cup dark corn syrup
1/2 cup chopped pecans
1 cup coarsely chopped fresh cranberries


Recipe



Dough: In large bowl with mixer at medium speed combine butter, sugar, egg and vanilla until blended. Reduce speed to low add flour and continue mixing just until well blended. Shape dough into ball. Cover with waxed paper and chill 30 minutes.

Filling: Meanwhile, combine butter, confectioners' sugar and corn syrup in saucepan. Over medium heat bring to a boil, stirring constantly. Boil 1 minute. Remove from heat, stir in pecans and cranberries. Set aside.

Preheat oven to 400 degrees.
On floured surface roll dough about 1/8 inch thick. Using 2 1/4 inch round cookie cutter, cut into circles. Reroll scraps. Press evenly into 1 1/2 inch tartlets or small cupcake pans. Prick bottom with fork. Bake 8 to 10 minutes until edges are lightly browned.

Reduce oven temperature to 350 degrees.

Spoon filling into partially baked shells. Return to oven, bake 10 to 12 minutes, cool in pan 5 minutes.