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1
Shortbread Shells:
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2
In a large bowl whisk together the flour and sugar.
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3
Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
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4
In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
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5
Gather into a ball and turn out onto a floured surface.
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6
Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
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7
On a lightly floured surface roll out the dough to 1/4 inch thickness.
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8
Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
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9
Fit into mini muffin tin and freeze for 30 minutes.
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10
Filling:
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11
Preheat Oven to 350 degrees For 180 degrees Celsius.
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12
In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
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13
Stir in cranberries and walnuts.
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14
Spoon the mixture into shells.
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15
Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
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16
Let cool on a rack for one minute and then run a metal spatula to loosen.
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17
Using a metal spatual tranfer tarts to cooling rack.
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18
Store layered with wax paper in an airtight container for 3 days.
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19
These can be frozen up to 2 weeks.
