CRANBERRY TARTLETS
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- 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.
- 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.
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Allyson Orange
[email protected]I'm not sure if I have all the ingredients for this recipe, but I'm going to see what I can find at the store.
Broken Gaming
[email protected]I'm not sure how I feel about the combination of cranberries and chocolate, but I'm willing to try it.
Legend Bilal
[email protected]These tartlets are so cute! They would be perfect for a baby shower or bridal shower.
Sabbir Islam
[email protected]I'm not a big fan of cranberries, but these tartlets look so good I might have to give them a try.
Miguel Carmona
[email protected]What a great idea for a holiday dessert! I'm definitely going to make these.
NKN TV
[email protected]These tartlets look so festive and delicious! I can't wait to try them.
Sara Zainab
[email protected]These cranberry tartlets are delicious! The crust is flaky and the filling is tart and sweet. I love that they're so easy to make, too.
Sean Kubin
[email protected]I love this recipe! The tartlets are so easy to make and always come out perfect. I've made them for parties and potlucks, and they're always a hit.
Boss Lady
[email protected]These tartlets were a hit at my holiday party! Everyone loved them, and I got so many compliments on them. They were easy to make and looked so festive on my dessert table. Definitely a keeper!
Precious Appiagyei
[email protected]I've tried this recipe and I must say it turned out amazing!! The tartlets were the perfect combination of sweet and tangy. The crust was flaky and buttery, and the cranberry filling was tart but not too sour. I highly recommend this recipe to anyone