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Cranberry-Orange Tartlets

 Cranberry-Orange Tartlets
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
72 ServingsPrep: 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

2 of 2

Cranberry-Orange Tartlets (continued)

Directions (continued)

  • 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.