Cranberry Mazurka Tarts

""Traditionally made with apricots and plums, these tarts have a place in Polish tradition. This version includes sweet-tart cranberries that complement a brown sugar-shortbread crust; a nut topping adds a pleasant crunch. Easy to prepare and oh-so good, they make an excellent snack or end to any meal." From Market of Choice."
 
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Ready In:
40mins
Ingredients:
14
Yields:
12 tarts
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ingredients

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directions

  • Cranberry Filling: In a sauce pan, dissolve cornstarch into cold cranberry juice. Add sugar, cranberries and orange zest, then cook on high, stirring until bubbly (approx. 6 min). Reduce heat and simmer 20 min, until thickened. Set aside.
  • Nut Topping: Combine all ingredients and set aside.
  • Brown Sugar-Shortbread Crust : In a mixer, with paddle attachment, cream butter, sugar and vanilla until light and fluffy (approx. 4 minutes).
  • Turn off mixer from time to time and, using a rubber spatula, scrape down the sides of the bowl to ensure ingredients are well blended. Incorporate dry ingredients.
  • Add water to make dough easier to handle, if dough is dry and crumbly. Do not overwork.
  • On a floured surface, roll out dough to 1/3” thickness. Cut 12, 4” rounds with a cookie cutter or the mouth of a glass (I use my trusty tortilla press!). If needed, gather excess dough and roll again.
  • Press rounds into a small 12-muffin tin (1/3 cup muffin size) to form the tart crusts.
  • Fill each crust with cranberry filling and top with nut mixture.
  • Bake at 375 degrees approximately 20 minutes.
  • Cool completely, remove from muffin tin and garnish with powdered sugar, if desired.
  • Note: These tarts are traditionally served with (cultured) sour cream.

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