Mini Cranberry Tarts¶
 Total Time |
|---|
| 2.08 hours |
Ingredients¶
1.5 cups (180 g) all-purpose flour
0.5 cup (57 g) confectioners' sugar- 0.25 tsp salt
9 Tbsp (127 g) unsalted butter
1 (20 g) large egg yolk
2.5 Tbsp (53 g) chunky jam- 2 (60 g) large egg whites
- some salt
- 0.5 cup (99 g) sugar
- 1.5 cups (149 g) fresh cranberries
- some confectioners' sugar
Cookware¶
1 food processor
1 muffin tin
Instructions¶
Step 1¶
Pulse all-purpose flour, confectioners' sugar, and salt in a food processor.
Step 2¶
Add unsalted butter (cold and cubed) and pulse until it looks like coarse meal.
Step 3¶
Add egg yolk and pulse until the dough forms clumps.
Step 4¶
Press the dough into the bottom and sides of muffin tin or mini tart pans. Freeze for 30 minutes.
Step 5¶
Preheat oven to 400°F. Line crust with foil and fill with weights. Bake for 20 minutes.
Step 6¶
Remove weights and bake for 5 to 10 minutes until golden. Let cool completely.
Step 7¶
Lower oven temperature to 300°F.
Step 8¶
Spread a thin layer of chunky jam (cherry, raspberry, or strawberry) over the bottom of the cooled crusts.
Step 9¶
Beat egg whites and a salt at medium speed until opaque.
Step 10¶
Slowly add sugar and beat until shiny and "marshmallowy" peaks form.
Step 11¶
Gently fold in fresh cranberries.
Step 12¶
Divide the mixture evenly among the shells.
Step 13¶
Bake for 40 to 50 minutes until the top is light beige and crackly.
Step 14¶
Let cool for 15 minutes before removing from the pan. Dust with confectioners' sugar (optional).
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