Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
- Roll out the pie crusts on a lightly floured surface. Cut out circles large enough to fit the mini muffin cups and gently press each piece into the prepared pan.
- In a medium mixing bowl, combine the chopped cranberries, walnuts, brown sugar, melted butter, maple syrup, vanilla extract, cinnamon, and salt. Stir until evenly mixed.
- Spoon the cranberry mixture into each pastry shell, filling them nearly to the top.
- Bake for 16 to 18 minutes, or until the crusts are golden brown and the filling is bubbling.
- Remove from the oven and allow the tarts to cool in the pan for 10 minutes before transferring them to a wire rack.
- Once cooled, dust with powdered sugar and sprinkle with additional walnuts if desired.
- Serve immediately or store in an airtight container until ready to enjoy.
Notes
* Finely chopping the cranberries helps them cook evenly and prevents large tart bursts in the filling.
* Frozen cranberries can be used directly from the freezer; no need to thaw first.
* These tarts can be made up to two days in advance and stored at room temperature in an airtight container.
* For extra holiday flavor, add a pinch of nutmeg or orange zest to the filling.
* Leftover tarts can be refrigerated for up to 5 days.
* Freeze baked tarts for up to 2 months and thaw at room temperature before serving.
* Frozen cranberries can be used directly from the freezer; no need to thaw first.
* These tarts can be made up to two days in advance and stored at room temperature in an airtight container.
* For extra holiday flavor, add a pinch of nutmeg or orange zest to the filling.
* Leftover tarts can be refrigerated for up to 5 days.
* Freeze baked tarts for up to 2 months and thaw at room temperature before serving.