Cranberry, Orange & Port Tarts
Yield: 18 tarts
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Ingredients
Pastry:
Filling:
- 1 - 500 ml jar Cranberry, Orange & Port Sauce
Topping:
- 1 egg(s) (beaten)
- granulated sugar (for sprinkling)
Instructions
- Preheat the oven to 200 ℃.
- Remove a pastry disc from the fridge and, on a lightly floured work surface, roll out to about 5 mm thick.
- Use a 9 cm cutter to cut the pastry into rounds.
- Place the rounds into the cups of a 12-cup muffin pan.
- Spoon a heaping teaspoon of the sauce into each of the cups.
- Reroll leftover pastry and use a 7 cm cutter (See Recipe Note 1) to cut smaller rounds. Place a smaller round on top of each tart.
- Place a smaller round on top of each tart.
- Repeat the above with the other disc of pastry.
- Brush the tarts with beaten egg and sprinkle with granulated sugar.
- Bake for about 20 - 25 minutes or until the pastry has lightly browned.
- Remove from oven and let cool in the pan for about 15 minutes before removing to a wire rack to cool completely.
Recipe Notes
- PASTRY IDEAS: Use any variety of shape to make the pastry tops (e.g. snowflake. circle, star, christmas tree etc.)