Mini Fruit and Nut Tarts with Nik from Weekend at the Cottage

mixed nuts

🥗Healthier: seeds

💰Cheaper: peanuts

Seeds provide a similar crunch with fewer allergens.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more economical and still sweet.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Corn syrup is less expensive and sweet.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: cool whip

Cool whip is a budget-friendly alternative.

Prepare ingredients: ensure butter, cream cheese, and eggs are at room temperature.

Roughly chop 1/2 cup each of dried cranberries and pistachios, then set aside.

In a bowl, combine 2 sticks of butter and 1 package of cream cheese, then cream together until combined.

Gradually add 2 cups of unbleached all-purpose flour, about half a cup at a time, until incorporated and dough is formed.

Divide the dough into three equal portions, wrap individually, and chill in the fridge for 30 minutes.

While the dough chills, prepare the filling: in a bowl, add 1 cup of packed red path dark brown sugar.

Add 2 tablespoons of room temperature butter to the brown sugar and mix with a spatula.

Stir in 2 eggs until the mixture is smooth and the sugar dissolves.

Add the chopped cranberries and pistachios to the mixture and stir to combine.

Preheat the oven to 325 degrees Fahrenheit with the rack in the middle position.

Remove the dough from the fridge and shape the mini tart shells: take a tablespoon of dough, roll it into a ball, and place it in the well of a mini tart or muffin tin.

Press your finger into the middle of each ball of dough and push it down while rotating to form the shell.

Repeat until all 36 shells are shaped, using all three discs of dough.

Fill each shell with about a teaspoon of the cranberry and pistachio filling, ensuring each has some of both ingredients.

Optionally, add extra bits of cranberry and pistachio on top for a festive touch.

Bake the mini tarts in the oven for 20 minutes until the centers puff up and the pastry is golden.

Allow the tarts to cool in the pan for about 30 minutes, then twist them out carefully, using a knife or spoon if necessary.

Transfer the tarts to a wire rack to cool completely.

Optionally dust with red path icing sugar for a festive presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens