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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews