No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Salli's Cranberry Tartlets

You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans.

  • yield: Makes 15

advertisement

advertisement

Ingredients

  • 3/4 cup roughly chopped walnuts, plus 5 tablespoons for sprinkling
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for pans
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure almond extract
  • 1 cup all-purpose flour
  • 2 cups fresh or frozen cranberries
  • Amber or crystal sugar, for sprinkling

Directions

  1. Step 1

    Heat oven to 350 degrees.with a rack in center. Spread all the walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.

  2. Step 2

    Reduce oven heat to 325 degrees. Brush tartlet pans with melted butter. In a large bowl, whisk together the 12 tablespoons melted butter, sugar, eggs, almond extract, and flour. Batter will be thick. Stir in cranberries and 3/4 cup toasted nuts.

  3. Step 3

    Fill each mold with 1/2 cup batter. Sprinkle each top with 1 teaspoon walnuts and amber sugar, if desired. Bake until golden and slightly crusty on top, 30 to 40 minutes. A cake tester inserted in the center should come out clean. Transfer to a cooling rack. Once cool, remove tarts from pans. These are best served within a day.

Source
Martha Stewart Living, December/January 1999/2000

advertisement

advertisement

Reviews (4)

  • 8 Dec, 2010

    These are super easy (5 minutes to mix it up?) and really yummy, based on tasters' (my scapegoat friends') responses. I made them in madeleine pans, which are an equally elegant and novel shape, but probably easier to handle since there are 12 per pan. They turned out great. If you do uise a madeleine pan, the bottom will be the top, so skip the walnut and crystal sugar topping, and just dust with a bit of powdered sugar. I will make these again (and again!)

  • 19 Dec, 2008

    I have also been making this recipe for years. It is a holiday favorite. I make 1 large tart instead of tartlets. Perfect blend of flavors.

  • 4 Dec, 2007

    I tried these the first time they were printed in Martha Stewart Living, a few years ago. They are absolutely delicious, and have now become part of my holiday baking tradition. After baking, I have even wrapped them very well and frozen them. They are still delicious defrosted and served at room temp or heated a bit. And. . . . they are really pretty (especially for Christmas). Thank you, Martha (and Salli).

    Martha Grace Schiemann

  • 12 Nov, 2007

    I tried these after seeing Martha prepare them on her old show. These have been a staple at every Thanksgiving dinner since! If you butter the pans well you don't need to have pans with removable bottoms.