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CRANBERRY SAUCE FINDS A NEW LIFE

So, you've spent time making cranberry sauce and now you have more than you know what to do with. There are only so many turkey sandwiches you can smear the red sauce on.

These Cranberry Tarlets from Martha Stewart will also make use of leftover pastry dough if you have any. You can also use refrigerated pie dough. The trick in making these little packets is to freeze the packets before brushing with egg yolk and cream. The egg wash makes them brown nicely.

* * *

EASY

Cranberry Tartlets

12 (2 3/4-inch) squares of dough

6 tablespoons cranberry sauce

1 egg yolk

1 tablespoon heavy cream

Sugar

Arrange squares of dough in cups of a mini muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.

Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.

Makes 12.

Source: Martha Stewart

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