Cranberry Mazurka Tarts Recipe

Name: Cranberry Mazurka Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch (I used arrowroot) or 2 tablespoons arrowroot (I used arrowroot); 1 cup unsweetened cranberry juice; ½ cup granulated sugar; 10 ounces fresh cranberries (or 10 oz pkg frozen cranberries); 1 small orange, zest of (I used part orange and part Meyer lemon); ½ cup rolled oats; ½ cup sunflower seeds, shelled; ½ cup almonds, sliced; 1 cup unsalted butter, softened; ¼ cup brown sugar (for this crust I tried dark brown sugar); 1 teaspoon pure vanilla extract; 2 cups flour; ¼ teaspoon salt; 1 tablespoon cold water (optional)

Servings: persons

2 tablespoons cornstarch (I used arrowroot) or 2 tablespoons arrowroot (I used arrowroot)
1 cup unsweetened cranberry juice
½ cup granulated sugar
10 ounces fresh cranberries (or 10 oz pkg frozen cranberries)
1 small orange, zest of (I used part orange and part Meyer lemon)
½ cup rolled oats
½ cup sunflower seeds, shelled
½ cup almonds, sliced
1 cup unsalted butter, softened
¼ cup brown sugar (for this crust I tried dark brown sugar)
1 teaspoon pure vanilla extract
2 cups flour
¼ teaspoon salt
1 tablespoon cold water (optional)

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

1136

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons cornstarch (I used arrowroot) or 2 tablespoons arrowroot (I used arrowroot), 1 cup unsweetened cranberry juice, ½ cup granulated sugar, 10 ounces fresh cranberries (or 10 oz pkg frozen cranberries), and more.

Yes, Cranberry Mazurka Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Mazurka Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions