Cranberry Linzer Tarts
These tarts are a delicious alternative use of cranberries during the holiday season.
Source: Martha Stewart Living, December/January 1992/1993
- 4 cups fresh cranberries
- 1 cup dried cranberries
- 1 cup sugar
- Grated zest of 1 orange
- 1/2 cup water
- 1 recipe Linzer Dough
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.
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.
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.
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.