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Salli’s Cranberry Tartlets
Recipe Summary
Yield: Makes 15
Ingredients
Ingredient Checklist
3/4 cup roughly chopped walnuts, plus 5 tablespoons for sprinkling
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for pans
3/4 cup sugar
2 large eggs, lightly beaten
1 teaspoon pure almond extract
1 cup all-purpose flour
2 cups fresh or frozen cranberries
Amber or crystal sugar, for sprinkling
Cook's Notes
You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans.
Gallery
Salli’s Cranberry Tartlets
Recipe Summary
Yield: Makes 15
Gallery
Salli’s Cranberry Tartlets
Salli’s Cranberry Tartlets
Salli’s Cranberry Tartlets
Recipe Summary
Yield: Makes 15
Recipe Summary
Yield: Makes 15
Yield: Makes 15
Makes 15
Ingredients
Ingredients
- 3/4 cup roughly chopped walnuts, plus 5 tablespoons for sprinkling
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for pans
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure almond extract
- 1 cup all-purpose flour
- 2 cups fresh or frozen cranberries
- Amber or crystal sugar, for sprinkling
Directions
Heat oven to 350 degrees.with a rack in center. Spread all the walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
Reduce oven heat to 325 degrees. Brush tartlet pans with melted butter. In a large bowl, whisk together the 12 tablespoons melted butter, sugar, eggs, almond extract, and flour. Batter will be thick. Stir in cranberries and 3/4 cup toasted nuts.
Fill each mold with 1/2 cup batter. Sprinkle each top with 1 teaspoon walnuts and amber sugar, if desired. Bake until golden and slightly crusty on top, 30 to 40 minutes. A cake tester inserted in the center should come out clean. Transfer to a cooling rack. Once cool, remove tarts from pans. These are best served within a day.
Cook's Notes
You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans.
Cook’s Notes
You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans.
Reviews (4)
Add Rating & Review
13 Ratings
5 star values:
5
4 star values:
4
3 star values:
2
2 star values:
1
1 star values:
1
Reviews (4)
Add Rating & Review
13 Ratings
5 star values:
5
4 star values:
4
3 star values:
2
2 star values:
1
1 star values:
1
Add Rating & Review
13 Ratings
5 star values:
5
4 star values:
4
3 star values:
2
2 star values:
1
1 star values:
1
13 Ratings
5 star values:
5
4 star values:
4
3 star values:
2
2 star values:
1
1 star values:
1
13 Ratings
5 star values:
5
4 star values:
4
3 star values:
2
2 star values:
1
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 4
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
12/08/2010
These are super easy (5 minutes to mix it up?) and really yummy, based on tasters' (my scapegoat friends') responses. I made them in madeleine pans, which are an equally elegant and novel shape, but probably easier to handle since there are 12 per pan. They turned out great. If you do uise a madeleine pan, the bottom will be the top, so skip the walnut and crystal sugar topping, and just dust with a bit of powdered sugar. I will make these again (and again!)
Martha Stewart Member
Rating: Unrated
12/19/2008
I have also been making this recipe for years. It is a holiday favorite. I make 1 large tart instead of tartlets. Perfect blend of flavors.
Martha Stewart Member
Rating: Unrated
12/04/2007
I tried these the first time they were printed in Martha Stewart Living, a few years ago. They are absolutely delicious, and have now become part of my holiday baking tradition. After baking, I have even wrapped them very well and frozen them. They are still delicious defrosted and served at room temp or heated a bit. And. . . . they are really pretty (especially for Christmas). Thank you, Martha (and Salli).
Martha Grace Schiemann
Martha Stewart Member
Rating: Unrated
11/12/2007
I tried these after seeing Martha prepare them on her old show. These have been a staple at every Thanksgiving dinner since! If you butter the pans well you don't need to have pans with removable bottoms.
Martha Stewart Member
Rating: Unrated
12/08/2010
These are super easy (5 minutes to mix it up?) and really yummy, based on tasters' (my scapegoat friends') responses. I made them in madeleine pans, which are an equally elegant and novel shape, but probably easier to handle since there are 12 per pan. They turned out great. If you do uise a madeleine pan, the bottom will be the top, so skip the walnut and crystal sugar topping, and just dust with a bit of powdered sugar. I will make these again (and again!)
Rating: Unrated
Rating: Unrated
12/19/2008
I have also been making this recipe for years. It is a holiday favorite. I make 1 large tart instead of tartlets. Perfect blend of flavors.
Rating: Unrated
12/04/2007
I tried these the first time they were printed in Martha Stewart Living, a few years ago. They are absolutely delicious, and have now become part of my holiday baking tradition. After baking, I have even wrapped them very well and frozen them. They are still delicious defrosted and served at room temp or heated a bit. And. . . . they are really pretty (especially for Christmas). Thank you, Martha (and Salli).
Martha Grace Schiemann
Rating: Unrated
11/12/2007
I tried these after seeing Martha prepare them on her old show. These have been a staple at every Thanksgiving dinner since! If you butter the pans well you don't need to have pans with removable bottoms.
All Reviews for Salli’s Cranberry Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salli’s Cranberry Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
