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Orange-Cranberry Nut Tarts

My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
  • Total Time
    Prep: 50 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 4 teaspoons grated orange zest
  • 1/4 cup orange juice
  • 2 tablespoons evaporated milk or 2% milk
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup sugar
  • 2 tablespoons orange juice
  • 1 cup chopped walnuts
  • 4 ounces white baking chocolate, melted

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  • Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm.
  • For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts.
  • Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture.
  • Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.
Nutrition Facts
1 tart: 113 calories, 4g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.

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