Cranberry Apple Tarts - cooking recipe

Ingredients

pastry for double crust 9-inch pie
4 c. fresh cranberries
1 3/4 c. peeled, chopped cooking apples
2 1/2 c. sugar
1/2 c. water
2 Tbsp. cornstarch
1/2 c. chopped pecans
2 Tbsp. water
1 Tbsp. grated orange rind
1 Tbsp. melted butter
sweetened whipping cream

Preparation

Fit pastry into eight 4-inch tart pans.
Reserve remaining pastry for garnish.
Combine cranberries, apples, sugar and 1/2 cup water in a saucepan.
Bring to a boil; reduce heat and simmer 10 minutes.
Combine cornstarch and 2 tablespoons water, stir into cranberry mixture and cook over low heat 2 minutes.
Let cool. Stir in pecans and orange rind.
Spoon filling into prepared pastry shells.
Bake at 425\u00b0 for 15 to 20 minutes.
Let cool completely.
Using a fluted pastry wheel, cut thirty-two 3 x 1/2-inch strips from remaining pastry; pinch ends of 16 strips together to look like loops of a bow.
Place loops and remaining strips on ungreased baking sheet and bake at 425\u00b0 for 10 minutes or until lightly browned.
Brush with melted butter and allow to cool completely.
Place 2 loops and 2 strips on each tart to form bow; pipe whipped cream on bow.
Yields 8 servings.
Tarts can be frozen after assembly; thaw and serve.