Cranberry-Orange Tartlets |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 72 |
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I like to mix up my offerings at appetizer parties by including some sweeter selections. With Mascarpone cheese and cranberries in puff pastry shells, these bite-sized beauties are always welcome.Mary Licata, Pembroke Pines, Florida Ingredients:
1 package (17.3 ounces) frozen puff pastry, thawed |
3/4 cup mascarpone cheese |
1/4 cup sugar |
3 tablespoons finely chopped dried cranberries |
3 tablespoons beaten egg |
2 teaspoons grated orange peel |
3 tablespoons finely chopped walnuts |
topping: |
1/2 cup whole-berry cranberry sauce |
3 tablespoons plus 4-1/2 teaspoons water, divided |
2 teaspoons cornstarch |
Directions:
1. Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each.
2. In a small bowl, combine the cheese, sugar, cranberries, egg and orange peel. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts.
3. Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
4. For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets. Yield: 6 dozen.
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