Cranberry Tartlets
Prep Time: 5 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Servings: 6 mini tartlets
Ingredients:
For the Crust:
1½ Cups all-purpose flour
2 Tablespoons granulated sugar
½ Teaspoon salt
½ Cup butter, chilled
1 egg
For the Cranberry Curd:
2 Cups of cranberries
1 Cup granulated sugar
¼ Cup orange juice
2 Tablespoons butter
1 Teaspoon cornstarch
1 Teaspoon vanilla extract
4 egg yolks
Directions:
Make the Crust:
In a food processor, combine the flour, sugar, and salt. On a low speed, add the butter, a tablespoon at a time, until combined.
Add the egg and pulse until a dough forms.
Remove the dough from the processor and form it into a disc shape. Wrap in plastic wrap and refrigerate for at least an hour.
Make the Cranberry Curd:
In a medium saucepan, bring the orange juice, sugar, and cranberries to a boil and cook until the cranberries begin to pop.
Remove from the heat and pour the contents of the saucepan into a food processor.
Pulse until completely pureed and then pour through a sieve back into the saucepan.
Over a very low heat, stir in the vanilla, cornstarch and butter until melted and well combined.
In a small bowl whisk the egg yolks. Add ½ cup of the cranberry mixture to the eggs and whisk well.
Pour this mixture back into the cranberry saucepan, whisking vigorously until completely combined.
Remove from the heat and pour into a small bowl. Cover with plastic wrap and cut a slit in the top to release the heat while it cools to room temperature.
Preheat the oven to 350°F. Spray 6 mini tart dishes with cooking spray and set aside.
Dust a flat, clean surface with flour, then roll out the dough to about ¼-inch thick. With a small bowl or a large cookie cutter, cut out circles that are slightly larger than the tart pans.
Carefully fit the circles into the tart pans, pressing down on the edges and removing excess dough.
Use a fork to make air holes in the bottoms of each tart, then cut a small piece of parchment paper to rest over the top.
Bake and Assemble the Tartlets:
Fill each with pie weights, then bake for 20 minutes in the oven.
Allow to cool, then remove the pie weights and parchment paper. When the cranberry curd has cooled and thickened, spoon it into each tart crust.
Refrigerate for at least another hour before serving.
Notes:
Alternative to pie weights: If you don’t have pie weights, use dried beans or uncooked rice to weigh down the tart crusts instead.
Curd consistency: The curd should be thick but smooth. Straining the cranberry puree is key to removing the skins and seeds, creating a silky texture. If the curd seems too runny after cooking, add a bit extra cornstarch dissolved in water.
Avoid scrambling the eggs: Add the warm cranberry mixture to the egg yolks gradually and whisk constantly. This prevents the eggs from scrambling and ensures a smooth, creamy curd.
Garnish the tarts to look extra pretty: Decorate the tartlets with whipped cream, fresh or sugared cranberries, orange zest, or rosemary for an elegant presentation.
Time saver: If you’re short on time, you can use store-bought tart shells and focus on making cranberry curd.
Substitutions and Variations:
Flour: Use a 1:1 gluten-free flour blend like This One. It will still give you a great texture to your mini cranberry tarts.
Butter: Swap out regular butter for plant-based butter if you need a dairy-free crust.
Egg: You can replace the egg in the dough with a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water) for a vegan version.
Orange juice: Lemon juice or lime juice can be used instead of orange juice.
Zest it up: Add some orange or lemon zest to the crust.
Filling: Try mixing in some raspberries with the cranberries for a sweeter twist.
Crust: For a richer flavor, substitute half of the flour with almond flour or hazelnut flour.
Herbs and spices: Add a touch of cinnamon, ginger, or cloves to the cranberry curd.
Chocolate layer: Melt a layer of white chocolate over the tart crust before adding the cranberry curd to create a chocolate-cranberry combo.
Nutty crunch: Sprinkle chopped pistachios or almonds over the cranberry curd before serving.
How to Store Cranberry Mini Tarts:
Store: Store in an airtight container in the refrigerator for 2 or 3 days.
Freezer: Freeze for up to 3 months. I recommend you wrap them individually.
Thaw: Thaw for a day in the fridge before serving.
Cranberry Tartlets FAQs:
Can I make the crust ahead of time?
Yes, you can prepare the tart dough up to 2 days in advance. Store it in the refrigerator, wrapped tightly in plastic wrap. You can also freeze the dough for up to 3 months. Just thaw it in the fridge overnight before rolling it out.
What can I use instead of orange juice in the curd?
You can substitute lemon juice or cranberry juice with a more tart flavor. The orange juice adds a subtle sweetness and balances the tartness of the cranberries.
Can I make one large tart instead of mini tartlets?
Yes! You can use this recipe to make a full-size tart by pressing the dough into a standard tart pan. The baking time for the crust may increase slightly. Aim for 25 to 30 minutes or until golden brown. The cranberry curd amount will still work well for one large tart.
Nutritional Facts:
Calories: 345kcal | Carbohydrates: 68g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 160mg | Sodium: 238mg | Potassium: 140mg | Fiber: 2g | Sugar: 41g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg
Recipe courtesy of XOXO Bella.com
