Mini Cranberry Tarts

🥘 Ingredients

• all-purpose flour
  1.5 c
• chunky jam
  2.5 Tbsp
• confectioners' sugar
  1/2 c
• egg whites
  2 large
• egg yolk
  1 large
• fresh cranberries
  1.5 c
• salt
  1/4 tsp, pinch
• sugar
  1/2 c
• unsalted butter
  9 Tbsp

🍳 Cookware

• food
• muffin

1. 1

   Pulse all-purpose flour , confectioners' sugar , and salt in a food processor.

   all-purpose flour: 1.5 c, confectioners' sugar: 1/2 c, salt: 1/4 tsp
2. 2

   Add unsalted butter (cold and cubed) and pulse until it looks like coarse meal.

   unsalted butter: 9 Tbsp
3. 3

   Add egg yolk and pulse until the dough forms clumps.

   egg yolk: 1 large
4. 4

   Press the dough into the bottom and sides of muffin tin or mini tart pans. Freeze for ⏱️ 30 minutes .
5. 5

   Preheat oven to 400°F. Line crust with foil and fill with weights. Bake for ⏱️ 20 minutes .
6. 6

   Remove weights and bake for 5 to ⏱️ 10 minutes until golden. Let cool completely.
7. 7

   Lower oven temperature to 300°F.
8. 8

   Spread a thin layer of chunky jam (cherry, raspberry, or strawberry) over the bottom of the cooled crusts.

   chunky jam: 2.5 Tbsp
9. 9

   Beat egg whites and a salt at medium speed until opaque.

   egg whites: 2 large, salt: pinch
10. 10

    Slowly add sugar and beat until shiny and "marshmallowy" peaks form.

    sugar: 1/2 c
11. 11

    Gently fold in fresh cranberries .

    fresh cranberries: 1.5 c
12. 12

    Divide the mixture evenly among the shells.
13. 13

    Bake for 40 to ⏱️ 50 minutes until the top is light beige and crackly.
14. 14

    Let cool for ⏱️ 15 minutes before removing from the pan. Dust with confectioners' sugar (optional).

    confectioners' sugar