Mini Cranberry Shortbread Tarts Recipes

MINI CRANBERRY SHORTBREAD TARTS

Steps:

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

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.