Tuesday, December 07, 2004


Cranberry Tarts Or whatever name we end up calling them

a double recipe of your favorite sturdy pie crust (the oil recipe in the Betty Crocker Cookbook is good)

1 package dried cranberries

the peel from one medium sized lemon

1 tablespoon lemon juice

1 teaspoon cinnamon

1 cup brown sugar

1 egg, beaten with 1 teaspoon water

colored sprinkles

Roll out the pie crust and cut into an equal number of rounds. If you have a small Tart Master tart maker, this is ideal, because it will cut the rounds for you and later you can use it to seal the cookies together. If not, a fork works well to crimp them shut.

Toss the cranberries with the lemon peel and lemon juice, then toss with the cinnamon and brown sugar. If you reverse this, it will come out lumpy.

Place 1 teaspoon filling on half the rounds you cut out. Cover each one with a remaining round, and crimp shut. Brush the tops with the beaten egg and sprinkle on the colored sugars in decorative patterns. I used half green, half red for the season.

Bake at 400º for 20 minutes.

Let them cool completely before eating, because hot cranberries will sear your tongue. I speak from experience.

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