Tiny Tim Cranberry Tarts

One of my least favorite things about winter (and this list is short, I actually like being
in the cold all bundled up, especially with a cup of something hot and sweet by my
side) is the increase in prices for fresh fruit. Sometimes you get lucky with farmer 
markets selling fruit in bundles and bulk (Right now Produce Junction is advertising
8lbs bananas for $2), but most of us aren't lucky enough to shop at these places all the time.

Say hello to frozen fruit.

I personally love frozen fruit. They make great cold treats in smoothies, yogurt,
and melt deliciously when mixed in with hot oatmeal.

This recipe calls specifically for frozen cranberries, or any fruit of your choosing.
Simple ingredients and a fairly easy clean up make Tiny Tim my new favorite tart.

A food stylist we work with quite often is a member of Les Dames D'escoffier,
and gave me their cookbook with amazing recipes from tons of great female
chefs, stylists, and food icons.

This recipe belongs to Jane Mengenhauser.

For the crust
8 tablespoons unsalted butter, room temperature
3 ounces regular or low-fat cream cream
1 cup flour
For the filling
1 egg
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup chopped walnuts
72 (3 ounces) frozen cranberries
For the crust: Preheat the oven to 325 degrees. Have ready a nonstick mini-muffin pan that will
accommodate 24 tarts.
In a bowl, using a food processor or your fingertips, combine 8 tablespoons butter, the cream cheese,
and flour until a ball of dough forms. The dough should be fairly most and come together easily.
Cut into 24 pieces and place each piece into a mini-muffin pan. Using your fingertips, press the dough
over the bottom and up the sides of each cup.
For the filling: In a bowl using an electric mixer on medium speed, combine the egg, sugar, and
vanilla. Mix well, then stir in the nuts.
Place 3 cranberries in each cup and spread some of the nut mixture over the cranberries, filling each cup 
so the cranberries are covered.
Bake for 20 to 25 minutes, until well browned. Transfer the pan to a wire rack and cool slightly. 
Run the tip of a knife around the edge of each tart to loosen, the slip the tarts out of the pan.
Some notes:
My first batch of tarts were baked for 25 minutes and they were really hard to pull out. 
I recommend keeping them in an additionally 5 minutes if the crust doesn't look golden enough.
Do not put more than 3 cranberries in each tart. They fruit expands and if the cup is too full
they will spill over and become messy.

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