Foolproof cream-cheese pastry bakes into layers of flaky crispness. Filled with vibrant cooked cranberries, these miniature pies bring Christmas sparkle to any dessert tray.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
tarts
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Ingredients
Cream-Cheese Pastry
- 1/4 pound butter or margerine room temperature
- 1 3 ounce package cream cheese room temperature
- 1 cup flour
Cranberry Filling
- 2 1/2 cups cranberries
- 1 cup sugar
- 1 tablespoon water
- 2 heaping tablespoons cornstarch
- 2 tablespoons Grand Marnier
Ingredients
Cream-Cheese Pastry
Cranberry Filling
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Instructions
- To make the pastry: Mix the butter and cream cheese in a mixing bowl with an electric mixer or a food processor fitted with the metal blade. Add the flour and continue mixing until it is incorporated.
- Press the dough into cups in a miniature cup cake pan, making thin shells. Prick the bottoms with the tines of a fork and refrigerate for 30 minutes.
- Pre heat oven to 350 degrees. Bake the shells for 22 to 30 minutes or 'til golden. Cool completely. Remove shells by inserting the tip of a small knife into one edge; lift the shells out. They may be frozen in an airtight container, if desired.
Cranberry Filling
- Boil the cranberries, sugar, and water in a medium saucepan, stirring constantly, until the mixture comes to a full boil and the berries begin to pop. Remove the pan from the heat. Stir the cornstarch and Grand Marnier together until the cornstarch is dissolved, then stir it into the cranberries. Return to heat and cook, stirring constantly, until the mixture comes to a full boil and thickens.
- Remove from heat and cool to room temperature. Filling may be refrigerated, covered, overnight.
- Spoon the cranberry filling into the shells as close to serving time as possible.
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