Mini Cranberry Shortbread Tarts

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup unbleached flour
• 2/3 cup icing sugar
• 1/3 cup butter, cold
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon water
• 1/4 cup granulated sugar
• 1/4 cup corn syrup
• 1 egg
• 2 tablespoons butter, melted
• 1 teaspoon orange zest
• 2 teaspoons orange juice
• 1 pinch salt
• 1/3 cup cranberries, fresh chopped
• 1/4 walnuts or 1/4 dried cranberries, chopped

Recipe

• 1 shortbread shells:.
• 2 in a large bowl whisk together the flour and sugar.
• 3 cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
• 4 in a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
• 5 gather into a ball and turn out onto a floured surface.
• 6 flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
• 7 on a lightly floured surface roll out the dough to 1/4 inch thickness.
• 8 using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
• 9 fit into mini muffin tin and freeze for 30 minutes.
• 10 filling:.
• 11 preheat oven to 350 degrees for 180 degrees celsius.
• 12 in a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
• 13 stir in cranberries and walnuts.
• 14 spoon the mixture into shells.
• 15 bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
• 16 let cool on a rack for one minute and then run a metal spatula to loosen.
• 17 using a metal spatual tranfer tarts to cooling rack.
• 18 store layered with wax paper in an airtight container for 3 days.
• 19 these can be frozen up to 2 weeks.