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Cranberry Linzer Tarts

These tarts are a delicious alternative use of cranberries during the holiday season.

Source: Martha Stewart Living, December/January 1992/1993

Ingredients

  • 4 cups fresh cranberries
  • 1 cup dried cranberries
  • 1 cup sugar
  • Grated zest of 1 orange
  • 1/2 cup water
  • 1 recipe Linzer Dough

Directions

  1. Combine cranberries, sugar, zest, and water in a medium saucepan. Bring to a boil; lower heat and simmer until fresh cranberries begin to burst, about 10 minutes.

  2. Remove cranberries with a slotted spoon to a bowl, leaving liquid in the pan. Reduce liquid over low heat until thick, about 10 minutes. Pour over cranberries and mix well. Set aside to cool.

  3. Roll out dough to 1/8 inch thick. Line a 9-inch tart pan or eight 3-inch tart pans with dough. Chill until firm, about 30 minutes. Roll out remaining dough to make lattice or leaves to decorate top. Chill on a baking sheet until firm.

  4. Heat oven to 375 degrees. Fill tart shells and decorate tops, attaching lattice or leaves with a bit of ice water. Bake until pastry is brown and filling is bubbling around edges, about 30 minutes.

Cook's Notes

The filling can be made two days ahead of time.

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