-
1
Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy.
-
2
Add egg and salt, and beat until combined.
-
3
Add flour all at once, and slowly mix just until flour is evenly moistened.
-
4
You don't want to mix until a ball forms around the beaters.
-
5
Transfer to a plastic bag and form into a 6 inch log.
-
6
Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
-
7
Divide log into 8 parts.
-
8
On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep.
-
9
The dough should be about 1/8 inch thick.
-
10
Chill tart shells for 1/2 hour.
-
11
Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans.
-
12
Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer.
-
13
Remove and cool.
-
14
Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest.
-
15
Divide walnuts and cranberries evenly among the partially baked tart shells.
-
16
Pour sugar mixture over walnuts and cranberries.
-
17
Bake tarts 20 to 25 minutes or until crusts are golden.
-
18
The edge of the filling will be firmer than the center.
-
19
Cool tarts of wire racks and refrigerate until ready to serve.
-
20
Remove cooled tarts from pans and serve.
