A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Cranberry and Walnut Butter Tartlets

Author: Susan Reid for author Deborah Reid

Cranberry and Walnut Butter Tartlets Recipe

A variation on Canada's Classic Butter Tarts, these are the perfect one-bite size, and ideal for parties. Canadian chef Deborah Reid shared this recipe with us in the Fall 2018 issue of Sift magazine.

At a glance

Prep
Bake
Total
Yield
12 to 14 small (2") tarts
Nutrition information

Ingredients

Choose your measure:

Dough

Filling

  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1 teaspoon white vinegar
  • 3 tablespoons melted unsalted butter
  • 1/2 teaspoon finely grated orange rind (zest)
  • 1/4 cup diced dried cranberries
  • 1/4 cup chopped walnuts

Instructions

  1. To make the dough: Whisk the flour and salt together in a medium bowl. Add the butter and cream cheese, working everything together until the mixture is crumbly.
  2. Whisk the heavy cream and 1 tablespoon of the water together in a small bowl. Drizzle into the flour mixture, tossing to moisten evenly. Drizzle in the remaining water as needed to moisten any dry patches. Mix to make a cohesive dough, shape it into a disk, wrap and refrigerate for at least 1 hour.
  3. To make the filing: Use a mixer to beat the egg, brown sugar, and salt until smooth. Add the maple syrup, vinegar, melted butter, and orange zest and beat for a few minutes longer. Stir in the cranberries and walnuts.
  4. Preheat the oven to 375°F. Have on hand a 12-cup mini-muffin tin.
  5. To assemble: Roll the dough 1/8" thick. Cut 3" circles and press them gently into the muffin tins, gathering and re-rolling the scraps as needed.
  6. Fill each tart two-thirds full (one level tablespoon) with the filling.
  7. Bake the tarts for 17 minutes, until the crust is golden and the filling is bubbly. Remove from the oven and let cool completely before unmolding.
  8. Store wrapped and refrigerated for up to 1 week; or freeze for longer storage, up to 2 months.

Nutrition Information

  • Serving Size 1 tartlet, 34g
  • Servings Per Batch 12 to 14
Amount Per Serving:
  • Calories 134
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 110mg
  • Total Carbohydrate 10g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.