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Cranberry-Orange Tartlets

Total Time

Prep: 25 min. Bake: 15 min. + cooling


6 dozen

I like to mix up my offerings at appetizer parties by including some sweeter selections. With Mascarpone cheese and cranberries in puff pastry shells, these bite-sized beauties are always welcome.—Mary Licata, Pembroke Pines, Florida
Cranberry-Orange Tartlets Recipe photo by Taste of Home


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 3/4 cup Mascarpone cheese
  • 1/4 cup sugar
  • 3 tablespoons finely chopped dried cranberries
  • 3 tablespoons beaten egg
  • 2 teaspoons grated orange zest
  • 3 tablespoons finely chopped walnuts
  • 1/2 cup whole-berry cranberry sauce
  • 3 tablespoons plus 4-1/2 teaspoons water, divided
  • 2 teaspoons cornstarch


  1. Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each.
  2. In a small bowl, combine the cheese, sugar, cranberries, egg and orange zest. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts.
  3. Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
  4. For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets.

Nutrition Facts

1 tartlet: 63 calories, 4g fat (2g saturated fat), 9mg cholesterol, 26mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

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