Cranberry-Orange Tartlets Recipe

3.5 2 2
Cranberry-Orange Tartlets Recipe
Cranberry-Orange Tartlets Recipe photo by Taste of Home
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Cranberry-Orange Tartlets Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
  4. 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.
Originally published as Cranberry-Orange Tartlets in Taste of Home Christmas Annual Annual 2010, p16

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hadunfey75 User ID: 3853404 118816
Reviewed Dec. 29, 2013

"6 rows each way...6x6=36 squares"

MY REVIEW
kneesaa User ID: 412830 187216
Reviewed Dec. 28, 2013

"I am confused. How do you get 36 squares from a 10inch Square?"

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