Cranberry Tarts
List of Ingredients
Cranberry Tarts
The cranberry filling is amazingly simple, requiring just a handful of ingredients. Your only challenge will be deciding what size of tart to make.
Prep: 30 minutes Bake: 30 minutes for small tarts, 35 minutes for large
2 cups all-purpose flour
1/4 tsp. salt
1/3 cup shortening
1/3 cup butter
6 to 7 Tbsp. cold water
1/3 cup water
2 Tbsp. dry red wine or orange
juice
2 1/2 cups cranberries
1 cup granulated sugar
2 Tbsp. all-purpose flour
1 Tbsp. butter, cut up
1. Preheat oven to 375 [degrees] F. In a large bowl stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
2. Form dough into a ball. For individual tarts, divide dough into 8 portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan, with removable bottom, with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles. (Or, if desired, roll dough to a 12-inch circle. Place in a 9 1/2- to 10-inch tart pan with removable bottom. Trim edges.)
3. For filling, in a large saucepan combine the 1/3 cup water, the wine or juice, and cranberries. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries "pop." In a small bowl stir together granulated sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in butter until melted.
4. Spoon about 1/4 cup filling into each individual tart. (Or, spoon all of the filling into large tart.) Place tarts on a large baking sheet. Bake until filling is bubbly and edges of tarts are golden. Allow 30 minutes for individual tarts or 35 to 40 minutes for large tart. Place tarts on a wire rack to cool. Remove tarts from pans. Makes 8 servings
Recipe
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