Recipes and Cooking Cranberry Tarts 3.7 (14) Add your rating & review Cranberries glisten like edible jewels in these sweet and tart Christmas desserts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2000 Print Rate It Share Share Tweet Pin Email Photo: Charles Schiller Prep Time: 45 mins Bake Time: 40 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening ⅓ cup cold butter 7 - 9 tablespoon cold water 2 ½ cup fresh cranberries ⅓ cup water 2 tablespoon dry red wine or orange juice 1 cup sugar 2 tablespoon all-purpose flour 1 tablespoon butter, cut up Sweetened whipped cream (optional) Directions 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. 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. 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. 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 To 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. Rate it Print Nutrition Facts (per serving) 378 Calories 18g Fat 52g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 378 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 24mg 8% Sodium 139mg 6% Total Carbohydrate 52g 19% Protein 4g Vitamin C 4.7mg 24% Calcium 10.1mg 1% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.