Homemade Cranberry Tartlets (Print Version)
# Ingredients:
01 -
1½ cups all-purpose flour.
02 -
2 tablespoons sugar.
03 -
½ teaspoon salt.
04 -
½ cup cold butter.
05 -
1 whole egg.
06 -
2 cups fresh cranberries.
07 -
1 cup sugar.
08 -
¼ cup orange juice.
09 -
2 tablespoons butter.
10 -
1 teaspoon cornstarch.
11 -
1 teaspoon vanilla extract.
12 -
4 egg yolks.
# Instructions:
01 -
Blend flour, sugar and salt in food processor. Add cold butter bit by bit until mixed well.
02 -
Add egg and pulse until dough comes together. Shape into a disc and wrap in plastic.
03 -
Let dough rest in fridge for at least one hour.
04 -
Boil cranberries with orange juice and sugar until they start popping.
05 -
Process cooked cranberries until smooth, then strain back into pan.
06 -
Heat gently while stirring in vanilla, cornstarch and butter until melted.
07 -
Whisk egg yolks with some cranberry mix, then stir back into pan until thick.
08 -
Pour into bowl, cover with vented plastic wrap and let cool to room temperature.
09 -
Roll dough to ¼-inch thick and cut circles for tart pans. Press into pans and prick bottoms.
10 -
Cover crusts with parchment and weights, bake at 350°F for 20 minutes.
11 -
Fill cooled shells with cranberry curd and chill for at least an hour before serving.
# Notes:
01 -
Use dried beans or rice as pie weight alternatives.
02 -
Strain cranberry puree well for silky smooth texture.
03 -
Can garnish with whipped cream, sugared cranberries or orange zest.
04 -
Store-bought tart shells can be used to save time.