Candied cranberry tarts

make ahead and keep in the fridge: cranberry sauce. boil some cranberries with sugar, a little water or orange juice, and orange zest. wait until all berries explode and don’t wear white while doing this.

make ahead and try not to eat all of them: candied cranberries. soak some fresh cranberries in simple syrup overnight, drain, coat in regular sugar, dry. coating can be tricky, but you can do it, i believe in you.

now make the dough.1 and ½ cup flour (i mixed white flour with whole wheat flour) 170g butter and 1/3 cup ice cold water mix in a food processor, it should look somewhat like wet sand, you take it, play with it a little, shape into a disc and put in the freezer for 10 min.

take your firm dough out of the freezer, roll it out and cut shapes that fit your tart molds or cupcake tray. put them in, fill each tart 1/3 with your thick and sweet cranberry sauce and put them in the oven for 25 min, 180′C. or until they look all pretty and crispy and cooked.

super helpful tip! keep the dough cold all the time! if you feel that it’s melted in your hands and is all sticky and greasy, put it back in the freezer for 15min.

now that your tarts are out, let them cool a little bit, then put your candied berries on top! that’s it, you can eat them.

feel free to ask me anything