Mini Cranberry Shortbread Tarts

READY IN: 2hrs
YIELD: 36 tarts




  • 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.