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Mini Cranberry Shortbread Tarts

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“These are delicious and look great on any Thanks giving or Christmas pastry or cookie plate. from Canadian Living Magazine. The recipe includes the 1 1/2 hrs chilling time.”
READY IN:
2hrs
YIELD:
36 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Shortbread Shells:
  2. In a large bowl whisk together the flour and sugar.
  3. Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
  4. In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
  5. Gather into a ball and turn out onto a floured surface.
  6. Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
  7. On a lightly floured surface roll out the dough to 1/4 inch thickness.
  8. Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
  9. Fit into mini muffin tin and freeze for 30 minutes.
  10. Filling:
  11. Preheat Oven to 350 degrees For 180 degrees Celsius.
  12. In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
  13. Stir in cranberries and walnuts.
  14. Spoon the mixture into shells.
  15. Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
  16. Let cool on a rack for one minute and then run a metal spatula to loosen.
  17. Using a metal spatual tranfer tarts to cooling rack.
  18. Store layered with wax paper in an airtight container for 3 days.
  19. These can be frozen up to 2 weeks.

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