Traditionally made with apricots and plums, these tarts have a place in Polish tradition. This version includes sweet-tart cranberries that complement a brown sugar-shortbread crust; a nut topping adds a pleasant crunch. Easy to prepare and oh-so good, they make an excellent snack or end to any meal. Yields 12 tarts.
Ingredients
Cranberry Filling
2 T cornstarch
1 c unsweetened cranberry juice
1 1/2 c granulated sugar
1, 10 oz pkg frozen cranberries
1 sm orange, zested
Nut Topping
1/2 c rolled oats
1/2 c sunflower seeds, shelled
1/2 c almonds, sliced
Brown Sugar-Shortbread Crust
1 c unsalted butter, softened
1/4 c brown sugar
1 t pure vanilla extract
2 c flour
1/4 t salt
1 T cold water (optional)
Steps
Cranberry Filling
In a sauce pan, dissolve cornstarch into cold cranberry juice. Add sugar, cranberries and orange zest, then cook on high, stirring until bubbly (approx. 6 min). Reduce heat and simmer 20 min, until thickened. Set aside.
Nut Topping
Combine all ingredients and set aside.
Brown Sugar-Shortbread Crust
In a mixer, with paddle attachment, cream butter, sugar and vanilla until light and fluffy (approx. 4 min). Turn off mixer from time to time and, using a rubber spatula, scrape down the sides of the bowl to ensure ingredients are well blended. Incorporate dry ingredients. Add water to make dough easier to handle, if dough is dry and crumbly. Do not overwork.
On a floured surface, roll out dough to 1/3” thickness. Cut 12, 4” rounds with a cookie cutter or the mouth of a glass. If needed, gather excess dough and roll again. Press rounds into a small 12-muffin tin (1/3 c muffin size) to form the tart crusts. Fill each crust with cranberry filling and top with nut mixture.
Bake at 375 approx. 20 min. Cool completely, remove from muffin tin and garnish with powdered sugar, if desired.
Traditionally served with cultured sour cream.
