Cranberry Tartlets

I’ve been planning to make this recipe for a few years (really!), and I finally got around to it now! Especially since Thanksgiving was only the week before our Christmas party, I still had some leftover homemade cranberry sauce, and this was still festive for the Christmas season!
Cranberry tarts - baked

Cranberry Tartlets
From Martha Stewart Living, Nov 2010
Makes 12

12 (2 3/4-inch) squares of dough (1/2 single pie crust)
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
2 tsp sanding sugar or turbinado sugar

1. Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
Cranberry tarts - pre baking

2. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.
Cranberry tarts  - egg wash Cranberry tarts - brushed ready to bake

Nutritional info:
Calories: 97.2
Total Fat: 5.5 g
Cholesterol: 20.4 mg
Sodium: 94.7 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.3 g
Protein: 0.6 g


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