Mini Fruit and Nut Tarts
Who can resist these adorable tarts? The bite-size treats pack big-time flavour, including a delectable sweet, tart, and salty medley of cranberries and pistachios. Even first-time bakers will have no trouble forming the tiny, golden shells. Be sure to add these to your baking list for a simple, shareable dessert.
30 minutes chilling time
For the tart shells:
- 1 cup (227 g) cream cheese, brick-style, cubed 1 cup (227 g) cream cheese, brick-style, cubed
- 1 cup (227 g) butter, cubed 1 cup (227 g) butter, cubed
- 2 cups (250 g) all-purpose flour, unbleached 2 cups (250 g) all-purpose flour, unbleached
For the filling:
- 1⅓ cup + 1 tbsp (303 g) Redpath® Dark Brown Sugar, packed 1⅓ cup + 1 tbsp (303 g) Redpath® Dark Brown Sugar, packed
- 2 tbsp (28 g) butter 2 tbsp (28 g) butter
- 2 eggs, lightly beaten 2 eggs, lightly beaten
- ½ cup (60 g) dried cranberries ½ cup (60 g) dried cranberries
- ½ cup (60 g) lightly salted pistachios, shelled ½ cup (60 g) lightly salted pistachios, shelled
Equipment:
- Small offset spatula Small offset spatula
- Mini muffin tins Mini muffin tins
- Stand mixer with paddle attachment; or hand mixer Stand mixer with paddle attachment; or hand mixer
- Medium-size bowl (and large-size bowl) Medium-size bowl (and large-size bowl)
- Rubber spatula Rubber spatula
Instructions
For the tart shells:
Preheat oven to 325°F (163°C).
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, cream the cream cheese and butter until mixture is thoroughly combined. On low speed, add flour, ½ cup (63 grams) at a time, until a soft dough forms; do not overmix.
Divide the dough into three equal portions and wrap each piece well in plastic wrap. Place into the refrigerator to chill; 30 minutes. Meanwhile make the filling.
For the filling:
In a medium-size bowl, combine the Redpath® Dark Brown Sugar with the butter. Using a rubber spatula, break up the butter into the brown sugar. Add the eggs, stirring well to incorporate the eggs into the butter-sugar mixture. Stir in the cranberries and pistachios.
For the tarts:
Divide each portion of the chilled dough into 12 equal-sized balls, for a total of 36 balls of dough. Place a ball of dough into the well of a mini muffin tin. Evenly press the dough down and up the sides to create a tart shell. Repeat the process for the remaining pieces. Add about 1 teaspoon (5 ml) of the filling into each shell, dividing the filling evenly amongst the 36 tart shells.
Place the tarts into the preheated oven and bake for 25 minutes or until the tart shells are golden in colour, and filling is bubbling.
Remove the tarts from the oven and allow to cool in the pan; 30 minutes. Carefully, with the help of a small offset spatula if needed, remove the fruit and nut tarts from the tin.
Chef's Tip
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If unbleached flour is unavailable, regular (bleached) all-purpose flour can be substituted.
*Make the tart dough a day ahead for easy preparation.
*Mini muffins tins come in 12s, 24s, or 48s. Depending on what you have available, you may need 1 to 3 tins to accommodate this recipe.
*Keep any tart dough that is not being used wrapped in the fridge until ready to use.
*Switch out the dried cranberries for dried cherries, blueberries, or even chopped dried apricots for a different flavour combination.
*Use your favourite salted nut in place of the pistachios, such as chopped almonds, hazelnuts, cashews, or pecan pieces.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar for a lighter caramel note in your tarts.
