Cranberry-Orange Tartlets Recipe

Cranberry-Orange Tartlets Recipe photo by Taste of Home

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I like to mix up my offerings at appetizer parties by including some sweeter selections. With Mascarpone cheese and cranberries in puff pastry shells, these bite-sized beauties are always welcome.—Mary Licata, Pembroke Pines, Florida

This recipe is:

Diabetic Friendly

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Cranberry-Orange Tartlets Recipe

Prep: 25 min. Bake: 15 min. + cooling

Yield: 72 Servings

25 15 40

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup Mascarpone cheese
1/4 cup sugar
3 tablespoons finely chopped dried cranberries
3 tablespoons beaten egg
2 teaspoons grated orange peel
3 tablespoons finely chopped walnuts
TOPPING:
1/2 cup whole-berry cranberry sauce
3 tablespoons plus 4-1/2 teaspoons water, divided
2 teaspoons cornstarch

Directions

Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each.
In a small bowl, combine the cheese, sugar, cranberries, egg and orange peel. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts.
Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets. Yield: 6 dozen.

Nutritional Facts 1 tartlet equals 63 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 26 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Cranberry-Orange Tartlets in Taste of Home Christmas Annual Annual 2010, p16