Recipe courtesy of Sheila Bethia
Episode: Milwaukee
Total:
1 hr 21 min
Active:
30 min
Yield:
24 tartlets or 12 tarts, 12 to
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

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.

Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.

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 a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Apple Tarts

Recipe courtesy of Ina Garten

Pear Tart

Recipe courtesy of Peter Rose

Blueberry Tart

Recipe courtesy of Valerie Bertinelli

Lemon Curd Tart

Recipe courtesy of Ina Garten

Lime Meringue Tart

Recipe courtesy of Ina Garten

Tarte Tartin (Upside-Down Apple Tart)

Recipe courtesy of Colman Andrews

Spring Asparagus Tart

Recipe courtesy of Food Network Kitchen

Sausage, Spinach and Potato Tart

Recipe courtesy of Nancy Fuller

Chocolate-Pistachio Fudge Tart

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking