Description
These elegant cranberry tartlets capture the essence of winter with a buttery, golden crust and a vibrant, velvety cranberry curd. Perfectly portioned, these individual pastries balance the bold, tart pop of fresh cranberries with the richness of a delicate crust. Infused with orange juice and vanilla, the curd is silky-smooth, making this a sophisticated yet soul-warming dessert ideal for holiday gatherings, afternoon tea, or as a thoughtful homemade gift for friends and family.
Ingredients
1.5 cups all-purpose flour
2 tablespoons granulated sugar
0.5 teaspoon salt
0.5 cup chilled butter, cubed
1 large egg yolk
2 tablespoons ice water
2 cups fresh cranberries
0.5 cup granulated sugar
0.5 cup fresh orange juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
Instructions
Whisk flour, 2 tablespoons sugar, and salt in a large bowl.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Stir in the egg yolk and ice water until a dough forms; chill for 30 minutes.
Roll out dough and press into individual tartlet tins, then bake at 375 degrees F for 15 minutes.
In a saucepan, simmer cranberries, 0.5 cup sugar, and orange juice until berries burst.
Strain the mixture through a fine-mesh sieve, then stir in cornstarch and vanilla.
Simmer the strained curd until thickened, then cool slightly.
Fill the pre-baked tartlet shells with the cranberry curd and allow them to set in the refrigerator before serving.
Notes
Ensure the butter is very cold to achieve a flaky crust. For extra shine, brush the edges of the crust with a little egg wash before baking. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 195
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg