Wonderful little bites of cream cheese pastry and sweet and tart filling. Perfect for the holidays and cookie exchange. I was able to get 80 little mini tarts from the recipe. Normally I make tassies but one of my grandchildren has a nut allergy. I saw this wonderful cranberry jam filling here. I knew this was perfect to make these little cookies. I could put my little tart baking trays back into service that I have had for decades.
The little tart cookies turned out wonderful. They are pretty as well as good.
Cranberry Cream Cheese Shortbread Tarts
- 1 (8 ounces) package cream cheese
- 1 1/2 cup butter soften ( no substitute)
- 1 1/2 cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 4 1/2 cups flour
Cream butter, cream cheese, and sugar together in a large mixing bowl using a electric mixer. Add eggs one at a time beating between each one. Add lemon juice while mixing. Sift flour and baking powder. Add to creamed mixture a half a cup at a time on slow speed until all is incorporated and dough is smooth. The dough will be very soft. Divide the dough into fourths to wrap in plastic and chill for at least 2 hours or overnight.
- 1 cup cranberries fresh or frozen
- 1/2 cup raisins
- 1 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 cup water
- coarse sugar sprinkles or finishing sugar (optional)
- chocolate for drizzling (optional)
In a food processor chop raisins and cranberries pulsing several times until chopped. In a saucepan add all ingredients. Cook on medium heat until thickened. Cool
Directions For Making Tarts:
Preheat oven at 350 degrees. Prepare mini muffin or mini tarts pan with vegetable spray.
Only remove one plastic wrap dough package at a time from the refrigerator because the dough warms quickly. It is easier to work with cold dough. Oil hands and make a dough ball the size of a walnut and press into tart to make a shell. Fill by teaspoonfuls the cranberry filling. Sprinkle with some course finishing sugar sprinkles. Bake at 350 degrees for 15-18 minutes. Cool for 5 minutes and remove from pan.
Melt chocolate in a freezer bag for 15 seconds at a time in a microwave until melted. Or melt in a double boiler and fill a pastry bag. Cut a tiny tip off the corner of the freezer bag to drizzle on the cooled tarts.