Cranberry Walnut Tartlets
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Cranberry Walnut Tartlets
  Cranberry    Walnuts  
Last updated 6/12/2012 12:59:32 AM. Recipe ID 22518. Report a problem with this recipe.
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      Title: Cranberry walnut tartlets
 Categories: Toohot
      Yield: 4 Servings
 
      8 tb (1 stick) unsalted butter,
           Softened
      1 c  Plus 6 tablespoons
           Confectioner's sugar,
           Sifted
      1    Egg
      1 ts Salt
  1 3/4 c  All-purpose flour
      1 c  Sugar
      1 c  Light corn syrup
      4 lg Eggs, lightly beaten
      4 tb (1/2 stick) unsalted butter,
           Melted
           Grated zest of 1 orange
      2 c  Walnuts, coarsely chopped
      2 c  Fresh or frozen cranberries
 
  Prepare tart shells: In an electric mixer, cream together butter and
  sugar until light and fluffy. Add egg and salt, and beat until
  combined. Add flour all at once, and slowly mix just until flour is
  evenly moistened. You don't want to mix until a ball forms around the
  beaters.
  
  Transfer to a plastic bag and form into a 6 inch log. Seal bag,
  pressing out any air, and refrigerate a minimum of 4 hours or as long
  as 4 days.
  
  Divide log into 8 parts. On a lightly floured board, roll dough into
  rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The
  dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
  
  Heat oven to 350 degrees F. Line tart shells with parchment paper and
  fill with pie weights or dry beans. Bake 10 minutes, remove foil and
  weights and bake shells 5 minutes longer. Remove and cool.
  
  Prepare tart filling: In a large bowl, whisk together the sugar, corn
  syrup, eggs, butter and orange zest. Divide walnuts and cranberries
  evenly among the partially baked tart shells. Pour sugar mixture over
  walnuts and cranberries.
  
  Bake tarts 20 to 25 minutes or until crusts are golden. The edge of
  the filling will be firmer than the center. Cool tarts of wire racks
  and refrigerate until ready to serve. Remove cooled tarts from pans
  and serve.
  
  Yield: 8 servings
  
  




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Recipe ID 22518 (Apr 03, 2005)

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