Mini Cranberry Shortbread Tarts - cooking recipe

Ingredients

Short Bread Shells
1 cup unbleached flour
2/3 cup icing sugar
1/3 cup butter, cold
1 egg
1 teaspoon vanilla
1 teaspoon water
Filling
1/4 cup granulated sugar
1/4 cup corn syrup
1 egg
2 tablespoons butter, melted
1 teaspoon orange zest
2 teaspoons orange juice
1 pinch salt
1/3 cup cranberries, fresh chopped
1/4 walnuts or 1/4 dried cranberries, chopped

Preparation

Shortbread Shells:
In a large bowl whisk together the flour and sugar.
Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
Gather into a ball and turn out onto a floured surface.
Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
On a lightly floured surface roll out the dough to 1/4 inch thickness.
Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
Fit into mini muffin tin and freeze for 30 minutes.
Filling:
Preheat Oven to 350 degrees For 180 degrees Celsius.
In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
Stir in cranberries and walnuts.
Spoon the mixture into shells.
Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
Let cool on a rack for one minute and then run a metal spatula to loosen.
Using a metal spatual tranfer tarts to cooling rack.
Store layered with wax paper in an airtight container for 3 days.
These can be frozen up to 2 weeks.