When asking about friends’ holidays come January, you’ll be hard pressed to hear a different answer besides “busy busy busy.” Most do enjoy the holiday season, but it does come with endless amounts of socializing, shopping, drinking, organizing, playing board games, eating…the list goes on.
If you have a big Christmas dinner planned, it’s best to look for as many shortcuts as possible so you can have a relaxing holiday with family and friends. These cranberry tartlets are the ultimate in shortcut desserts.
Using store-bought tartlet shells skips the often finicky step of making your own pie pastry. All you need to do is whip up a quick cranberry sauce similar to what you made for Thanksgiving (a little sweeter, of course), pop it in the tartlet crusts, and bake. It’s that easy.
Cranberries give the dessert a very festive feel, and the bright red colour of the filling is eye-popping Christmas cheer. A scoop of creamy vanilla ice cream offsets the slight tang in the filling. You just can’t go wrong with cranberries and cream. Enjoy 🙂
- 4 cups cranberries, fresh or frozen
- 1 1/4 cup granulated sugar
- 1 Tablespoon cornstarch
- zest of an orange
- pinch of salt
- 12 frozen tartlet shells
- Combine the cranberries, sugar, cornstarch, orange zest, and salt in a medium sized saucepan and cook over medium heat for about 5-10 minutes (longer for frozen cranberries) until the juices have leaked and the sauce has thickened.
- Remove the pan from heat to let the sauce cool, and preheat the oven to 375 F.
- Remove the tartlet shells from the freezer and place on a baking pan. Once the filling has cooled slightly, pour the filling evenly into the tartlet crusts. You may have some leftover filling, save for topping yogurt or oatmeal.
- Bake the tartlets for 20 minutes or until the crusts are golden. Serve immediately, or refrigerate and serve cold.
Inspired by Smitten Kitchen