Rustic Cranberry Tarts Recipe

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Rustic Cranberry Tarts Recipe
Rustic Cranberry Tarts Recipe photo by Taste of Home
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Rustic Cranberry Tarts Recipe

Read Reviews
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Publisher Photo
I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min./batch

Ingredients

  • 1 cup orange marmalade
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 cups fresh or frozen cranberries, thawed
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 large egg white, lightly beaten
  • 1 tablespoon coarse sugar

Directions

Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries.
Unroll one pastry sheet onto a parchment paper-lined baking sheet. Spoon half of the cranberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded pastry with egg white; sprinkle with half of the coarse sugar.
Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool. Yield: 2 tarts (6 servings each).
Originally published as Rustic Cranberry Tarts in Taste of Home December 2014, p55

Nutritional Facts

1 piece: 260 calories, 9g fat (4g saturated fat), 6mg cholesterol, 144mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 2g protein.

  • 1 cup orange marmalade
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 cups fresh or frozen cranberries, thawed
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 large egg white, lightly beaten
  • 1 tablespoon coarse sugar
  1. Preheat oven to 425°. In a large bowl, mix marmalade, sugar and flour; stir in cranberries.
  2. Unroll one pastry sheet onto a parchment paper-lined baking sheet. Spoon half of the cranberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving a 5-in. opening in the center. Brush folded pastry with egg white; sprinkle with half of the coarse sugar.
  3. Bake 18-22 minutes or until crust is golden and filling is bubbly. Repeat with remaining ingredients. Transfer tarts to wire racks to cool. Yield: 2 tarts (6 servings each).
Originally published as Rustic Cranberry Tarts in Taste of Home December 2014, p55

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Reviews forRustic Cranberry Tarts

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mamaknowsbest User ID: 5826120 255778
Reviewed Oct. 23, 2016

"These tarts are beautiful! Not only did they turn out picture perfect, they were easy to put together and delicious. Note that until the tarts are completely cool they are fragile to handle. Made according to directions and I wouldn't change a thing. As a volunteer field editor for Taste of Home magazine I enjoy recipes that are easy to put together but look and taste extraordinary!"

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cindiak User ID: 221828 219799
Reviewed Feb. 5, 2015

"Very easy and delicious! My coworkers loved it!"

MY REVIEW
rjbeery75 User ID: 2114826 215953
Reviewed Dec. 26, 2014

"I made these for Christmas Eve, and even people who profess to not like cranberries, liked this! Super easy, quick and very good! Will definitely be repeating this recipe!"

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