My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
Orange-Cranberry Nut Tarts
Orange-Cranberry Nut Tarts
Prep Time
50 min
Cook Time
10 min
Yield
4 dozen
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 4 teaspoons grated orange zest
- 1/4 cup orange juice
- 2 tablespoons evaporated milk or 2% milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- FILLING:
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup sugar
- 2 tablespoons orange juice
- 1 cup chopped walnuts
- 4 ounces white baking chocolate, melted
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
- Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm.
- For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts.
- Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of 48 greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture.
- Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.
Nutrition Facts
1 tart: 113 calories, 4g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.
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