Food & Cooking Recipes Cranberry Linzer Tarts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email These tarts are a delicious alternative use of cranberries during the holiday season. Ingredients 4 cups fresh cranberries 1 cup dried cranberries 1 cup sugar Grated zest of 1 orange ½ cup water 1 recipe Linzer Dough Directions 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. Cook's Notes The filling can be made two days ahead of time. Print