It's Cranberry season in Muskoka in Northern Ontario! These lovely berries are tart and crisp and great in desserts or to make Cranberry Sauce for Thanksgiving. These mini tarts are so delicious - they won't last long. Easy to make as you press the dough into the tart pans. Look for the tart pans that have sides that slant, or mini muffin tins. You could also make regular size tarts, but the little ones look so nice at Thanksgiving.
Dough:
Blend 3 oz cream cheese and 1/2 cup unsalted butter (room temp)
Stir in 1 cup of flour. Chill about one hour.
Shape into 2 dozen 1 inch balls. Place in ungreased mini muffin pan - (shallow about 1 3/4" wide). Press dough evenly against the bottom and sides.
Filling:
Beat together:
1 egg
3/4 cup brown sugar (or reduce to 2/3 cup)
1 tbsp butter, soft or melted
1 tbsp vanilla
1 tsp grated orange rind
Stir in :
2 Tbsp chopped pecans
1/3 cup finely chopped cranberries (frozen, fresh or dried)
Spoon filling into pastry lined cups. About 1 Tbsp of filling per tart
Bake at 325F for about 20 mins till filling is set and crust is light brown. Cool in pans for 5 minutes and then remove to a rack to cool.
Makes 24 mini tarts or 12 regular tarts
(You can use your own butter tart recipe and use this filling).
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