Cranberry Fruit Tarts
Cranberry Fruit Tarts offer a delightful combination of tart cranberries encased in flaky pastry, perfect for festive gatherings or afternoon treats. The sweet-tart flavor profile and crispy texture make them appealing to both fruit lovers and dessert enthusiasts seeking a charming homemade dessert.
Ingredients
Instructions
- Thicken the cranberries with cornstarch.
- Combine the self-rising flour, shortening, and milk to form a dough.
- Roll out the dough on a floured surface.
- Cut out circles using a 4-inch cutter.
- Spoon 1 teaspoon of cranberries onto each dough circle.
- Brush around each with milk to seal the edges.
- Cover and crimp the edges with a fork to seal.
- Lightly grease a baking sheet.
- Bake at 375°F for 15 to 20 minutes until golden.
Tips & Substitutions
For a richer flavor, consider substituting butter for shortening in the dough. If you want a sweeter tart, mix a tablespoon of sugar into the cranberries. You can also use fresh cranberries; just cook them down with a bit of sugar before thickening. To enhance texture, try adding a pinch of cinnamon to the dough. These tartlets pair beautifully with Cherry Cream Pie.
Serving Suggestions
Serve these tarts warm, dusted with powdered sugar for a touch of sweetness. They make a delightful dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. Consider pairing with a light salad or cheese platter for a balanced meal. They also complement well with the flavors of Au Gratin Potato Casserole.
Storage & Reheating
Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to restore their crispness. Avoid microwaving, as it can make the dough soggy. For best results, enjoy them fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Fruit Tarts contains roughly 783 calories, with 8g protein, 70g carbohydrates, and 53g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of canned?
Yes, you can use frozen cranberries! Just thaw and drain them before using. You may want to add a bit more sugar to balance the tartness, as frozen cranberries can be more sour than canned. Cook them down slightly before thickening with cornstarch.
What can I substitute for self-rising flour?
If you don't have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of salt. This will give you a similar leavening effect for your tart dough.
How do I know when the tarts are done baking?
The tarts are done when they are golden brown on top and the edges are firm to the touch. Keep an eye on them during the last few minutes of baking to prevent over-browning. A light golden color indicates they are perfectly baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).