SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Tarts

Makes: 8 servings
Prep 45 mins Bake 375°F 40 mins
Cranberry Tarts
Ingredients
  • 2  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 1/3  cup  cold butter
  • 7 - 9  tablespoons  cold water
  • 2 1/2  cups  fresh cranberries
  • 1/3  cup  water
  • 2  tablespoons  dry red wine or orange juice
  • 1  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1  tablespoon  butter, cut up
  •  Sweetened whipped cream (optional)
Directions

1. Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.

2. Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.

3. For filling, in a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.

4. Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream. Makes 8 servings

From the Test KitchenTo Bake Ahead:
  • Tarts can be baked, cooled, covered, and stored at room temperature for up to 24 hours or in the refrigerator for up to 2 days. For longer storage, place tarts in a freezer bag; seal and freeze for up to 4 months. To serve, thaw, covered, at room temperature.
Nutrition Facts (Cranberry Tarts)
  • Servings Per Recipe 8,
  • cal. (kcal) 378,
  • Fat, total (g) 18,
  • chol. (mg) 24,
  • sat. fat (g) 8,
  • carb. (g) 52,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 292,
  • vit. C (mg) 5,
  • sodium (mg) 139,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe