Cranberries can be available and seem every grocery stores and supermarkets. This is a festive fruit and can be used in many forms like cook into a chutney, sauce and filling, just to name a few. I am very food of making Asian pastries and not much on Western pastries but sometimes I do like to bake Western pastries too. Since my family especially my son loves anything with cranberries and I decided to bake this mini tart. I was very happy that I did because my son loves them; and also it makes a good dessert for the coming holiday season. Give this a try.
1½ cups all-purpose flour
¾ teaspoon salt
1½ tablespoons raw sugar
3 teaspoons milk
1/3 cup canola/vegetable/corn oil
In a mixing bowl, add all ingredients and combine well together.
Divide the dough into four even portions. Gently press each portion into each mini tart pan until evenly covered.
Transfer the finished mini tart pans into the refrigerator to chill till the filling is done.
½ cup All-purpose flour
3 tablespoons unsalted butter
5 tablespoons dark brown sugar
In a small mixing bowl, combine the ingredients with a fork and then with your five fingers rub the mixture to get a crumb texture. Set aside.
3 cups fresh cranberries/frozen cranberries, if using frozen, thawed (divide)
¾ cup sweetened tart/pie cherries
1½ teaspoon fresh grated ginger
1 cup raw sugar
1/8 teaspoons cinnamon powder (optional)
¾ teaspoons orange zest
5 tablespoons fresh orange juice
Preheat oven to 350°F.
In a food process, add 1½ cup fresh cranberries with sweetened cherries, grated ginger, raw sugar, orange zest and cinnamon and chopped till the cranberries are coarsely chopped. Turn off the machine, add the remaining fresh cranberries and orange juice and stir until all ingredients are well combined. Fill prepared tart with cranberry mixture evenly and top each tart with crumb.
Transfer to the preheat oven and bake for 25-30 minutes or filling is bubbling and tart crust is golden brown. Remove from oven and let it cool in the pan for 8-10 minutes.