Cranberry Tartlettes

Cranberry Tartlettes

Filling:
1 (12-oz) bag fresh cranberries
1 cup granulated sugar
1 cup water
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg

Tart dough:
1 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter
2 tablespoons shortening
3 tablespoons ice water

Directions:
Stir together cranberries, sugar, water, zest, and spices, in a large saucepan, set over medium heat. Bring mixture to a boil, and continue to boil until thickened, about 15-20 minutes. Cool and chill mixture completely.

To make the tart dough, place flour and salt in a food processor. Add butter and shortening and pulse until evenly incorporated. Add ice water, gradually, and process until mixed, and dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.
Preheat oven to 400 degrees F.
Roll dough out onto a lightly floured surface, cut circles out using a cookie cutter, and fit dough into mini tart or muffin pans. Bake for 12-15 minutes, or until dough is golden; Cool.

Fill tart shells with cranberry filling, and serve.