Cranberry Tarts

Cranberries glisten like edible jewels in these sweet and tart Christmas desserts.



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Ingredients
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    2   cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    shortening
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    1/3  cup 
    cold butter
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    7 - 9   tablespoons 
    cold water
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    2 1/2  cups 
    fresh cranberries
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    1/3  cup 
    water
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    2   tablespoons 
    dry red wine or orange juice
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    1   cup 
    sugar
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    2   tablespoons 
    all-purpose flour
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    1   tablespoon 
    butter, cut up
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    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
Make Ahead Tip
  • 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.
Nutrition information
Per Serving: 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
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