Dessert & Baking|Fresh Fruit

Individual Cranberry Tarts

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Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter
  • 4-5 tablespoons cold water
  • 3 cups fresh or frozen, thawed cranberries
  • 2 apples, peeled, cored, and chopped
  • 1/4 cup orange juice
  • 1 15-oz. can pear halves, drained and chopped
  • 3/4 cup golden raisins
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1 cup apricot jam
  • 2 tablespoons sugar
  • 3 tablespoons dark rum

Instructions

  • In a medium mixing bowl combine flour, salt and 1 tablespoon sugar. Use a fork to cut the butter and vegetable shortening into flour mixture.
  • When mixture resembles coarse meal, sprinkle water one tablespoon at a time over flour and toss gently with a fork. Continue process until mixture holds together, and then form dough into a ball, flatten into a disk shape, wrap dough in foil wrap and refrigerate for 1 hour or longer.
  • Preheat oven to 450 degrees.
  • Roll out dough on a floured surface. Cut individual circles about 1 inch larger than the tart pans. Fit the circle into the tart pan, folding the excess dough evenly under the edge to make a ridge. (NOTE: If you dont have mini tart pans, you can make tart shells on inverted muffin tins or custard cups by fitting the pastry circles over cups.)
  • Bake tart shells for 10 minutes.
  • Cool completely on wire racks before filling.
  • Make the Cranberry Filling:
  • Combine cranberries, apples, pears, raisins, 1/2 cup sugar, orange juice and cinnamon in a heavy saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat and simmer until mixture thickens.
  • Remove from heat and stir in almond extract. Place filling in a bowl. Cover with plastic wrap and refrigerate until well chilled.
  • Fill cooled tart shells with filling.
  • Prepare the Apricot Glaze:
  • In a small saucepan blend together apricot jam, 2 tbs sugar and dark rum. Bring to a boil. Boil several minutes while stirring continuously.
  • Brush warm glaze over filled tarts.