Cranberry Tartlets
Bursting with the tangy-sweet flavor of fresh cranberries and the subtle warmth of citrus, these Cranberry Tartlets are the perfect blend of festive elegance and everyday indulgence. Featuring a buttery, melt-in-your-mouth tart shell, filled with a luscious cranberry compote infused with orange zest and juice, these individually portioned delights are ideal for holiday gatherings or afternoon tea. The tartlets are baked to golden perfection and finished with a delicate dusting of powdered sugar, creating a visually stunning and flavor-packed dessert. With a quick prep time and straightforward instructions, this recipe is both beginner-friendly and guaranteed to impress. Perfectly portable and refreshingly unique, these cranberry tartlets promise to be a show-stopping addition to your dessert table!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 120 grams Unsalted butter
- 50 grams Powdered sugar
- 1 large Egg yolk
- 30 ml Ice water
- 150 grams Fresh cranberries
- 100 grams Granulated sugar
- 60 ml Orange juice
- 1 teaspoon Orange zest
- 10 grams Cornstarch
- 15 ml Water
- 15 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin.
In a large mixing bowl, combine the flour and powdered sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and ice water to the flour mixture, stirring gently until a dough forms. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Use a round cutter slightly larger than the muffin cup diameter to cut out 12 circles.
Press the dough circles into the muffin cups, trimming any excess. Prick the bottoms with a fork to prevent puffing during baking.
Bake the tart shells in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let them cool completely in the tin.
While the tart shells are cooling, prepare the cranberry filling. In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat until the cranberries begin to burst, about 5-7 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the cranberry mixture and cook for an additional 2-3 minutes until thickened. Remove from heat and let cool slightly.
Once the tart shells and filling are cool, spoon the cranberry mixture evenly into each shell, filling close to the top.
Optional: Dust the tartlets with powdered sugar before serving for a decorative touch.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 176.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
