Cranberry Tartlets

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Cranberry Tartlets
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the dough
250 grams
125 grams
cold Butter
1 pinch
2 tablespoons
1
For the filling
400 grams
2 tablespoons
1 tablespoon
2 teaspoons
Parchment paper (for blind baking)
Legumes (for blind baking)

Preparation steps

1.

For the dough: Combine the flour, salt and sugar, make a well in the center, sprinkle the chopped butter around the edges and add the egg to the well with 50 ml (approximately 1/4 cup) lukewarm water. Chop all of the ingredients together with a knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.

2.

For the filling: Rinse the cranberries and bring to a boil with the sugar and 4 tablespoons water. Reduce the heat and simmer for 3-4 minutes. Whisk the brandy and cornstarch until smooth then stir into the cranberries. Bring to a boil and cook until thickened.

3.

Roll out the dough between 2 sheets of parchment paper until about 4-5 mm (approximately 1/8-1/4 inch) thick. Grease the tartlet pans with butter and line with the dough, trimming the edges. Line with parchment paper, fill with dried beans and blind bake in a preheated oven (200°C) (approximately 400°F) for about 10-12 minutes. Remove the beans and parchment paper and let cool. 

4.

Fill the tartlets with the cranberry filling and let cool.