- 1/2 cup orange juice
- 3/4 cup dried cranberries, coarsely chopped
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 orange, zested
- 1/2 cup pecans, chopped
Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
Preheat oven to 325 degrees F.
Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.