Cranberry Walnut Tartlets

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Servings: 8 Difficulty: Advanced
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Tangy cranberries and toasted walnuts nestled in a buttery, crisp crust for a festive bite.
Cranberry Walnut Tartlets recipe image
Cranberry Walnut Tartlets recipe image
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Cranberry Walnut Tartlets

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 215.1

Description

These individual tartlets offer a perfect balance of sweet and tart flavors, making them an ideal dessert for holiday gatherings or autumn afternoons. The buttery shortbread crust provides a sturdy, melt-in-your-mouth base that holds up to the rich, custard-like filling. Fresh or frozen cranberries burst with acidity, cutting through the sweetness of the corn syrup and sugar, while coarsely chopped walnuts add a delightful crunch and earthy depth. Each bite is a harmonious blend of textures: crisp crust, creamy filling, crunchy nuts, and juicy berries. They are elegant enough for a dinner party yet simple enough for a weekend baking project. Serve them chilled to let the flavors meld completely.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together 1 cup sugar and 4 tablespoons melted unsalted butter until smooth.
  3. Whisk in 4 lightly beaten eggs, 1 cup light corn syrup, and the grated zest of 1 orange until well combined.
  4. For the crust, cream 1/2 stick (4 tablespoons) softened unsalted butter with 1 cup powdered sugar until light and fluffy.
  5. Add 1 egg and 1 teaspoon salt to the butter mixture and beat until combined.
  6. Stir in 1 3/4 cups all-purpose flour all at once; mix just until the flour is moistened and a soft dough forms. Do not overmix.
  7. Divide the dough into 8 equal portions and shape each into a ball.
  8. Press each dough ball into the bottom and up the sides of 8 individual tart pans (3-inch round x 1-inch deep), creating shells about 1/8 inch thick.
  9. Chill the tart shells in the refrigerator for 30 minutes.
  10. Line the chilled tart shells with parchment paper and fill with pie weights or dry beans.
  11. Blind bake the shells for 10 minutes.
  12. Remove parchment and weights, then bake for 5 minutes longer until the edges are lightly golden. Remove from oven and let cool slightly.
  13. Divide 2 cups coarsely chopped walnuts and 2 cups fresh or frozen cranberries evenly among the partially baked tart shells.
  14. Pour the prepared egg and syrup mixture evenly over the walnuts and cranberries in each tart shell.
  15. Bake the filled tartlets for 20 to 25 minutes, or until the crusts are golden brown and the edges of the filling are set but the center still has a slight jiggle.
  16. Transfer tartlets to wire racks to cool completely.
  17. Refrigerate the tarts for at least 1 hour before serving to allow the filling to firm up.
  18. Gently remove the cooled tarts from the pans and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 215.1kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 0.6mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, walnut, tartlets, dessert, shortbread, holiday, baking, christmas, thanksgiving, fruit, nut, custard, individual, festive, easy, make-ahead, gluten-free, vegetarian, christmas dessert, fall baking
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