Mini Cranberry Shortbread Tarts

1. 1

   Shortbread Shells:

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   In a large bowl whisk together the flour and sugar.

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   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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   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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   Gather into a ball and turn out onto a floured surface.

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   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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   On a lightly floured surface roll out the dough to 1/4 inch thickness.

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   Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.

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   Fit into mini muffin tin and freeze for 30 minutes.

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    Filling:

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    Preheat Oven to 350 degrees For 180 degrees Celsius.

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    In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.

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    Stir in cranberries and walnuts.

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    Spoon the mixture into shells.

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    Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.

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    Let cool on a rack for one minute and then run a metal spatula to loosen.

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    Using a metal spatual tranfer tarts to cooling rack.

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    Store layered with wax paper in an airtight container for 3 days.

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    These can be frozen up to 2 weeks.

* Per serving · 4 servings · Values may vary.