Go Back
–+ servings
These cranberry tartlets boast a glossy red filling, crowned with sugared cranberries and delicate sprigs of rosemary, elegantly arranged on a pristine white surface.
Print Recipe
5 from 1 vote

Cranberry Tartlets

Put homemade cranberry tartlets on your festive menu for the perfect slightly tart, sweet balance to end your meal with.
Prep Time5 minutes
Cook Time20 minutes
Chilling Time2 hours
Course: Dessert
Cuisine: American
Keyword: Christmas, Cranberry, Thanksgiving
Servings: 6 mini tartlets
Author: Bella Bucchiotti

Equipment

Ingredients

For the Crust:

For the Cranberry Curd:

Instructions

Make the Crust:

  • In a food processor combine the flour, sugar and salt. On a low speed add the butter, a tablespoon at a time until combined.
  • Add the egg and pulse until a dough forms.
  • Remove the dough from the processor and form into a disc shape. Wrap in plastic wrap and refrigerate for at least an hour.

Make the Cranberry Curd:

  • In a medium saucepan, bring the orange juice, sugar and cranberries to a boil and cook until the cranberries begin to pop.
  • Remove from the heat and pour the contents of the saucepan into a food processor.
  • Pulse until completely pureed and then pour through a sieve back into the saucepan.
  • Over a very low heat, stir in the vanilla, cornstarch and butter until melted and well combined.
  • In a small bowl whisk the egg yolks. Add ½ cup of the cranberry mixture to the eggs and whisk well.
  • Pour this mixture back into the cranberry saucepan, whisking vigorously until completely combined.
  • Remove from the heat and pour into a small bowl. Cover with plastic wrap and cut a slit in the top to release the heat while it cools to room temperature.
  • Preheat the oven to 350°F. Spray 6 mini tart dishes with cooking spray and set aside.
  • Dust a flat, clean surface with flour then roll out the dough to about ¼-inch thick. With a small bowl or large cookie cutter, cut out circles that are slightly larger than the tart pans.
  • Carefully fit the circles into the tart pans, pressing down on the edges and removing access dough.
  • Use a fork to make air holes in the bottoms of each tart then cut a small piece of parchment paper to rest over the top.

Bake and Assemble the Tartlets:

  • Fill each with pie weights then bake for 20 minutes in the oven.
  • Allow to cool then remove the pie weights and parchment paper. When the cranberry curd has cooled and thickened, spoon into each tart crust.
  • Refrigerate for at least another hour before serving.

Notes

Alternative to pie weights: If you don’t have pie weights, use dried beans or uncooked rice to weigh down the tart crusts instead.
Curd consistency: The curd should be thick but smooth. Straining the cranberry puree is key to removing the skins and seeds, creating a silky texture. If the curd seems too runny after cooking, add a bit extra cornstarch dissolved in water.
Avoid scrambling the eggs: Add the warm cranberry mixture to the egg yolks gradually and whisk constantly. This prevents the eggs from scrambling and ensures a smooth, creamy curd.
Garnish the tarts to look extra pretty: Decorate the tartlets with whipped cream, fresh or sugared cranberries, orange zest, or rosemary for an elegant presentation.
Time saver: If you're short on time, you can use store-bought tart shells and focus on making cranberry curd.

Nutrition

Calories: 345kcal | Carbohydrates: 68g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 160mg | Sodium: 238mg | Potassium: 140mg | Fiber: 2g | Sugar: 41g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code