Saturday, November 6, 2014

Cranberry & Almond Butter Tarts

Butter tarts are one of the most quintessential treats to have at Christmas time.  Of course, it’s generally consumed when everyone is already so full and can’t possibly think of eating anything else…..but you manage to squeeze in one (or two) anyway.  And then you regret this decision immediately as you curl up in the fetal position.  Yeah, I’ve been in that situation before!  And I would do it again, over and overJ

I love this particular variation to butter tarts-the cranberries and almonds go surprisingly well together and are mixed in with a vanilla/butter & brown sugar type mixture.  It’s quite magical actually!  A perfect variation of butter tarts, great for entertaining!

Bobbi’s Cranberry & Almond Butter Tarts

Makes about 3½-4 dozen mini tarts

INGREDIENTS

for the pastry:

2 cups flour

½ teaspoon salt

1 cup shortening

1 tablespoon sugar

5 tablespoons milk

+ additional flour, if needed

for the tarts:

2 tablespoons butter, softened

1 cup brown sugar

1 cup almond slices

1 egg

1 teaspoon vanilla

1½-2 cups frozen cranberries

DIRECTIONS

for the pastry:

Mix the flour & salt. Cut in the shortening. Add in the sugar and milk. Work the ingredients together & knead the dough. Add more flour if required.

Roll out the dough and cut with a 2½ inch cookie cutter. You should get approximately 3 ½ dozen rounds.  Reroll as necessary & gently press the dough rounds into mini tart shell. Repeat with the remaining dough rounds.

for the tarts:

Preheat the oven to 350 degrees.

Cream together the butter and sugar. Add in the sliced almonds, egg and vanilla.

With approximately ½ teaspoon of the mixture, place in the unbaked tart shells & repeat. Divide the remaining mixture into the tart shells and top with 3-4 cranberries.

Bake for 18-22 minutes, until the tarts are slightly golden brown. Cool completely & remove from the tart shells.

Source: from Marlina’s MIL-BobbieJ