1 cup or 2 sticks of unsalted butter, room temperature
2 cups unbleached all-purpose flour
For the filling:
1 cup of Redpath Dark Brown Sugar, packed
2 tablespoons butter, room temperature
2 large eggs, room temperature
½ cup dried cranberries
½ cup shelled pistachios
Takes ,
serves 36.
Instructions
Preheat oven to 325°F.
Make the tart shells: Cream the butter and cream cheese together until well blended. Add flour 1/2 cup at a time to create a soft dough. Divide the dough into three equal portions and wrap individually. Transfer to refrigerator and chill for 30 minutes.
Make the filling: While the dough is chilling, place Redpath Dark Brown Sugar and butter in a bowl and stir together, breaking the butter up in the sugar. Add the eggs, stirring to combine. Stir in the cranberries and pistachios.
Fill the tarts: Divide one portion of dough into 12 equal-sized balls placing a ball into each well of the tart tray. Press the dough down and up the sides to create a tart shell. Add about 1 teaspoon of the filling into each shell, dividing evenly between the 12 tarts. Repeat process to create 36 tarts total. Add some chopped cranberries and pistachios on top of the filling for added interest if you wish.
Transfer to oven and bake for 20 minutes or until tarts are golden and filling is bubbling.
Cool for 30 minutes before gently removing the tarts from the tray. Dust with icing sugar if desired.
Mini Fruit and Nut Tarts
Ingredients
For the tart shells:
8 oz. (226 g) cream cheese, room temperature
1 cup or 2 sticks of unsalted butter, room temperature
2 cups unbleached all-purpose flour
For the filling:
1 cup of Redpath Dark Brown Sugar, packed
2 tablespoons butter, room temperature
2 large eggs, room temperature
½ cup dried cranberries
½ cup shelled pistachios
Directions
Preheat oven to 325°F.
Make the tart shells: Cream the butter and cream cheese together until well blended. Add flour 1/2 cup at a time to create a soft dough. Divide the dough into three equal portions and wrap individually. Transfer to refrigerator and chill for 30 minutes.
Make the filling: While the dough is chilling, place Redpath Dark Brown Sugar and butter in a bowl and stir together, breaking the butter up in the sugar. Add the eggs, stirring to combine. Stir in the cranberries and pistachios.
Fill the tarts: Divide one portion of dough into 12 equal-sized balls placing a ball into each well of the tart tray. Press the dough down and up the sides to create a tart shell. Add about 1 teaspoon of the filling into each shell, dividing evenly between the 12 tarts. Repeat process to create 36 tarts total. Add some chopped cranberries and pistachios on top of the filling for added interest if you wish.
Transfer to oven and bake for 20 minutes or until tarts are golden and filling is bubbling.
Cool for 30 minutes before gently removing the tarts from the tray. Dust with icing sugar if desired.
Mini Fruit and Nut Tarts
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Miniature tarts filled with cranberries and pistachios in bubbly centres of dark brown sugar, egg and butter…
It’s a new favourite holiday classic in the making; everyone’s raving about these MINI FRUIT AND NUT TARTS!
We worked with our friends at Redpath Sugar and used their Dark Brown Sugar to create these hugely popular miniature tarts!
They’re scrumptious holiday treats your family and friends will love – imagine flaky homemade tart shells filled with cranberries, pistachios, eggs, butter and Redpath’s Dark Brown Sugar. Don’t be surprised if Santa swings back for seconds (or thirds)!
You might have noticed that this post shows up two more times on our website, once in our HOLIDAY BAKING & CONFECTIONS COLLECTION and again under COOKIES AND SQUARES. That said, hopefully a little twinkle light just went off over your head. After everyone’s gone home and the holidays are nothing more than a memory, remember that our MINI FRUIT AND NUTS TARTS can, and should, be enjoyed year round.
This recipe is also share-worthy. Whether you PIN it to a favourite cookie or baking board or simply flip the link to a friend, we guarantee everyone will love our tarts. Speaking of love, how about showing some love to our friends atredpathsugar.com? Their website has lots of delicious sweet and savoury recipes too.
Let’s get back to this feature, shall we? Time to walk through a few key points about these MINI FRUIT AND NUT TARTS
PART ONE
There are two steps to making our mini tarts, the first being the dough. For this you’ll need just three ingredients: butter, cream cheese and flour. Although we tested the recipe using different flours, we found unbleached all-purpose flour performed best. For the butter and cream cheese, use your favourite brands and remember to bring them to room temperature before you begin.
DOUGH GO
This recipe yields 36 mini tarts so we suggest dividing the dough into three equal portions for ease of preparation. Form 12 balls of dough from each portion and press them down into the mini tart pans to create a tart shell.
FRUIT AND NUTS
We love the look and flavour of these tarts filled with cranberries and pistachios – that red and green colour combination is certainly festive. Although we have had the same great success making these tarts with raisins, currants, dried cherries, pecans, walnuts and chopped almonds, stick with the cranberry-pistachio pairing the first time around. We’re on to a good thing.
FILL ‘ER UP
The glorious filling spooned into each tart is such a great combination. The eggs give the filling lift while the butter keeps them soft. Yet, it’s the REDPATH DARK BROWN SUGAR that gives them the rich, caramel flavour notes, plus the gooey sweetness that had us rushing back for more. They may be tiny but they sure do pack some seriously wonderful flavour.
THE BAKE
Nothing complicated about baking the MINI FRUIT AND NUT TARTS except the little time delay when they come out of the oven. Remember, the centres are delicious but hot, so give them about ten minutes to cool before you enjoy!
SWAPPING LIST
We’ve long been fans of a holiday cookie swap where family and friends share their baked goods. Think of a cookie swap as a great way of spreading holiday cheer. These tarts are easy to pack up plus they travel really well.
Wait, let me clarify: they travel really well if they are in a container with the cover securely fastened. Travelling with improperly packaged tarts may cause the person delivering to try one, which leads to two and so on.
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Ingredients
For the tart shells:
8 oz. (226 g) cream cheese, room temperature
1 cup or 2 sticks of unsalted butter, room temperature
2 cups unbleached all-purpose flour
For the filling:
1 cup of Redpath Dark Brown Sugar, packed
2 tablespoons butter, room temperature
2 large eggs, room temperature
½ cup dried cranberries
½ cup shelled pistachios
Directions
Preheat oven to 325°F.
Make the tart shells: Cream the butter and cream cheese together until well blended. Add flour 1/2 cup at a time to create a soft dough. Divide the dough into three equal portions and wrap individually. Transfer to refrigerator and chill for 30 minutes.
Make the filling: While the dough is chilling, place Redpath Dark Brown Sugar and butter in a bowl and stir together, breaking the butter up in the sugar. Add the eggs, stirring to combine. Stir in the cranberries and pistachios.
Fill the tarts: Divide one portion of dough into 12 equal-sized balls placing a ball into each well of the tart tray. Press the dough down and up the sides to create a tart shell. Add about 1 teaspoon of the filling into each shell, dividing evenly between the 12 tarts. Repeat process to create 36 tarts total. Add some chopped cranberries and pistachios on top of the filling for added interest if you wish.
Transfer to oven and bake for 20 minutes or until tarts are golden and filling is bubbling.
Cool for 30 minutes before gently removing the tarts from the tray. Dust with icing sugar if desired.
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