Cranberry Walnut Tartlets

Ingredients & Directions


=== TART SHELLS ===
8 tb Unsalted butter – (1 stick);
-softened
1 3/8 c Confectioner’s sugar; sifted
1 Egg
1 ts Salt
1 3/4 c All-purpose flour
=== TART FILLING ===
1 c Sugar
1 c Light corn syrup
4 lg Eggs; lightly beaten
4 tb Unsalted butter – (1/2
-stick); melted
Grated zest of 1 orange
2 c Walnuts; coarsely chopped
2 c Fresh or frozen cranberries

Prepare tart shells: In an electric mixer, cream together butter and
sugar until light and fluffy. Add egg and salt, and beat until
combined. Add flour all at once, and slowly mix just until flour is
evenly moistened. You don’t want to mix until a ball forms around the
beaters. Transfer to a plastic bag and form into a 6-inch log. Seal
bag, pressing out any air, and refrigerate a minimum of 4 hours or as
long as 4 days. Divide log into 8 parts. On a lightly-floured board,
roll dough into rounds to fit 8 individual tart pans, 3-inch round by
1-inch deep. The dough should be about 1/8-inch thick. Chill tart
shells for 1/2 hour. Heat oven to 350 degrees. Line tart shells with
parchment paper and fill with pie weights or dry beans. Bake 10
minutes, remove foil and weights and bake shells 5 minutes longer.
Remove and cool. Prepare tart filling: In a large bowl, whisk
together the sugar, corn syrup, eggs, butter and orange zest. Divide
walnuts and cranberries evenly among the partially baked tart shells.
Pour sugar mixture over walnuts and cranberries. Bake tarts 20 to 25
minutes or until crusts are golden. The edge of the filling will be
firmer than the center. Cool tarts on wire racks and refrigerate
until ready to serve. Remove cooled tarts from pans and serve. This
recipe yields 6 servings.


Yields
8 servings

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