By the time these came out of the oven, what little light there was had gone, so pix aren't too good. But you get the idea: YUM! Once in awhile I try and make something unexpected and special, and cranberry tarts were the highlight last night. I discovered a new way to do the crust which made these super quick to put together. Instead of rolling out the pastry, just pinch off bits and smoosh them into the tart dishes and up the sides to create the pie shell. (Of course, you can also use frozen pastry if you like.) The filling is cooked first, so it only takes about 15-20 minutes to bake these off.
Cranberry Tarts
Pastry: Put 1-1/2 cups flour (I use spelt); 1/2 tsp. salt, 2/3 cup vegetable shortening in food processor; pulse a few times until it becomes coarse like cornmeal. Pulse and dribble in 3 to 4 Tablespoons ice water just until dough gathers and cleans the bowl. *Don't over process as this will harden the dough. Fill tart dishes with small bits (about a teaspoonfull at a time) pressing into the dish and smoothing out as you go. Reserve about 1/4 cup for topping. Poke holes in the bottom crust with a fork; chill tart shells on a foil-lined cookie sheet while you make the filling.
Pre-heat oven to 350 degrees.
Pie Filling: In a medium-size heavy saucepan--whisk together 1/2 cup sugar, 3 T. flour, and 1/2 tsp. salt. Add 1/2 cup cold water, whisk until smooth. Stir in 2 cups whole fresh cranberries and bring to a boil. Cook about 10 minutes, stirring occasionally until mixtures thickens. Remove from heat; add 1 T. butter and 1 T. of fresh lemon juice. Cool 5 minutes while you make the topping.
Topping: Add 1 T. flour + 1 T. sugar + 1/2 tsp. cinnamon to the remaining dough mixture. Return to food processor and pulse a few times until mixture becomes coarse enough to "sprinkle" evenly.
Fill tart shells with slightly cooled pie filling; add topping. Bake for 15-20 minutes at 350 degrees, or until crust is golden and pie filling bubbles.
Serve warm on a winter's eve.
Enjoy!
Looks delicious! Thanks for the recipe. I was just thinking I wanted to make something unexpected for the family. Perfect timing. It's on my menue for tomorrow.
Posted by: Velma | January 12, 2011 at 06:38 PM
Your tarts looks heavenly!
Thanks a bunch for the recipe!
Posted by: Sherman Unkefer | January 12, 2011 at 07:17 PM
Pretty tarts and I so happen to have frozen cranberries and I've been wondering what to do with them. Thanks for the recipe.
Posted by: Vee | January 13, 2011 at 05:55 AM
Yum! I'm definitely printing this recipe out.
Posted by: Judy | January 13, 2011 at 06:46 AM
Those look really yummy. I've been looking for something different and I will be trying these wonderful tarts. Thanks for the recipe!
Posted by: Leslie | January 13, 2011 at 06:16 PM
So pretty and they look so tasty, no wonder they did't last long...LOL!
Posted by: Suzanne | January 14, 2011 at 07:16 AM
Those look wonderful. Thank you for sharing the recipe.
Warm wishes, Tonya
Posted by: PlainandJoyfulLiving | January 15, 2011 at 06:54 AM
The family loved them! Thank you again.
Posted by: Velma | January 16, 2011 at 06:46 PM
yum yum! looks so divine!
Posted by: Christy | January 16, 2011 at 07:55 PM
Wonderful--glad you liked them!
Posted by: vicki haninger | January 22, 2011 at 08:33 AM