Spiced Cranberry Toaster Tarts

spiced-cranberry-toaster-tarts
Photo by Gentl & Hyers
Spiced Cranberry Toaster Tarts 2.5 43 5 1
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  • Makes 6 tarts
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 13 g (6g saturated fat)
    • Cholesterol 5 mg
    • Sodium 300 mg
    • Protein 2 g
    • Carbohydrate 38 g
    • Sugar 13 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 10 mg

Heat oven to 350° F. In a bowl, combine the marmalade, cranberries, ginger, cinnamon, and salt.

Roll each piecrust with a rolling pin until it’s ⅛ inch thick. Trim the edges to create 2 large rectangles (discard the scraps), then cut each rectangle into thirds crosswise.

Line a large rimmed baking sheet or cookie sheet with parchment paper. Using the back of a spoon, spread each piece of dough with a scant tablespoon of the filling, leaving a ¾-inch border on every side. Brush the edges with water, fold the dough in half, and crimp the edges with a fork.

Ingredients

  1. Check cup orange marmalade
  2. Check ¼ cup chopped dried cranberries
  3. Check 1 tablespoon chopped candied ginger
  4. Check teaspoon cinnamon
  5. Check teaspoon kosher salt
  6. Check 1 package prerolled piecrusts (containing 2 crusts)
  7. Check Brown sanding sugar, for sprinkling

Directions

  1. Heat oven to 350° F. In a bowl, combine the marmalade, cranberries, ginger, cinnamon, and salt.
  2. Roll each piecrust with a rolling pin until it’s ⅛ inch thick. Trim the edges to create 2 large rectangles (discard the scraps), then cut each rectangle into thirds crosswise.
  3. Line a large rimmed baking sheet or cookie sheet with parchment paper. Using the back of a spoon, spread each piece of dough with a scant tablespoon of the filling, leaving a ¾-inch border on every side. Brush the edges with water, fold the dough in half, and crimp the edges with a fork.
  4. Transfer the tarts to the prepared baking sheet. Brush the tops and edges with water and sprinkle each evenly with a generous teaspoon of the sanding sugar.
  5. Bake the tarts until browned, 18 to 20 minutes. Cool completely.
  6. Store in an airtight container for up to 3 days (or freeze, tightly wrapped, for up to 1 week.)