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1
Cranberry Filling: In a sauce pan, dissolve cornstarch into cold cranberry juice.
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2
Add sugar, cranberries and orange zest, then cook on high, stirring until bubbly (approx.
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3
6 min).
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4
Reduce heat and simmer 20 min, until thickened.
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5
Set aside.
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6
Nut Topping: Combine all ingredients and set aside.
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7
Brown Sugar-Shortbread Crust : In a mixer, with paddle attachment, cream butter, sugar and vanilla until light and fluffy (approx.
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8
4 minutes).
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9
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.
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10
Incorporate dry ingredients.
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11
Add water to make dough easier to handle, if dough is dry and crumbly.
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12
Do not overwork.
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13
On a floured surface, roll out dough to 1/3 thickness.
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14
Cut 12, 4 rounds with a cookie cutter or the mouth of a glass (I use my trusty tortilla press!).
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15
If needed, gather excess dough and roll again.
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16
Press rounds into a small 12-muffin tin (1/3 cup muffin size) to form the tart crusts.
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17
Fill each crust with cranberry filling and top with nut mixture.
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18
Bake at 375 degrees approximately 20 minutes.
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19
Cool completely, remove from muffin tin and garnish with powdered sugar, if desired.
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20
Note: These tarts are traditionally served with (cultured) sour cream.
