These festive Boozy Fruit Tartlets are filled with raisins, cranberries, pecans and a touch of rum or brandy! Perfect little desserts for a holiday crowd.
Servings : 12
Prep Time 45 minutesmins
Cook Time 15 minutesmins
Total Time 1 hourhr
Ingredients
For the Fruit Filling
1/2cupgolden raisins
1/2cupdark raisins
1/2cupdried cranberries
2tablespoonsBrandy or Rum
1cupcranberry juice
1/2cupchopped pecans, toasted
1/4teaspoonground cinnamon
For the Tart Crust
Adapted from Nick Malgieri’s “Bake! Essential Techniques for Perfect Baking”
Makes two 10-inch tarts. We will only need one(1) for this recipe.
2cupsall-purpose flour
1/3cupsugar
½teaspoonbaking powder
¼teaspoonsalt
8tablespoonsbutter, cold, cut into 10 pieces
2whole eggs
Topping
1egg, lightly beaten
Turbinado Sugar
Warm Heavy Cream(optional)
Instructions
For the Fruit Filling
Combine all ingredients, except for pecans and cinnamon, in a small saucepan and bring to a boil.
Turn down the heat, and let simmer for 10 minutes, or until almost all liquid is absorbed.
Remove from heat and mix in the pecans and cinnamon. Set aside.
For the Crust
Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix.
Add the butter and pulse until the butter is completely mixed in.
Add the eggs and process until the dough forms a ball.
Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk.
Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
Assemble
Preheat oven to 350.
Prepare the crust by taking one of the disks of dough from the refrigerator.
Let sit at room temperature for 5 minutes.
Flour your work surface and roll out the dough to about a 13-inch diameter disk.
Spray a 12-cup cupcake pan with cooking spray.
Using a 3-inch round cookie cutter, cut dough into 12 rounds.
Press each round into the greased pan, pressing up the sides.
Collect all the scraps and, again, roll out the dough.
Using smaller cookie cutters, cut out 12 shapes. Set aside.
Fill each tartlet with fruit filling.
Top with shaped dough.
Topping
Brush tops and edges with egg.
Sprinkle with turbinado sugar.
Bake for 15 to 20 minutes, or until golden brown.
Let cool in pan for 5 minutes.
Pop out each tartlet using a thin knife and transfer to a rack to cool completely.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert
Cuisine: American
Keyword: dessert recipes, easy christmas dessert, fruit dessert, fruit tart recipe, fruit tartlet recipe, holiday dessert recipe, how to make fruit tarts