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The Washington Post

Tiny Tim Cranberry Tarts

Tiny Tim Cranberry Tarts 24.000

Deb Lindsey for The Washington Post

Feb 2, 2005

These two-bite tarts offer cream cheese pastry, the sweet crunch of topping and a surprise of tartness inside. Never be tempted to put more than three cranberries in each one cup; one berry too many can force a tiny fruit eruption during baking. For some reason, this recipe does not work well in regular-size muffin tins or as a large tart.


Servings:
24 tarts

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 tarts

Ingredients
  • For the crust
  • 8 tablespoons unsalted butter, at room temperature
  • 3 ounces regular or low-fat cream cheese
  • 1 cup flour
  • For the filling
  • 1 egg
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 ounces) chopped walnuts
  • 72 (3 ounces) fresh or frozen cranberries

Directions

For the crust: Preheat the oven to 325 degrees. Have ready a nonstick mini-muffin pan that will accommodate 24 tarts.

In a bowl, using a food processor or your fingertips, combine 8 tablespoons of butter, the cream cheese and flour until a ball of dough forms. The dough should be fairly moist and come together easily.

Cut it into 24 pieces and place each piece into a mini-muffin tin pan. Using your fingertips, press the dough over the bottom and all the way up the sides of each cup.

For the filling: In a bowl using an electric mixer on medium speed, combine the egg, sugar, butter and vanilla and mix well. Stir in the nuts.

Place 3 cranberries in each cup and spread some of the nut mixture over the cranberries, filling each cup so the cranberries are covered.

Bake for 20 to 25 minutes, until well browned. Transfer the pan to a wire rack to cool slightly. Run the tip of a knife around the edge of each tart to loosen, then slip the tarts out of the pan.


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Recipe Source

From cookbook author Jane Mengenhauser.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per tart (using low-fat cream cheese): 119


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 4g 20%

Cholesterol: 25mg 8%

Sodium: 15mg 1%

Total Carbohydrates: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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