HUNGARIAN RAISIN (CRANBERRY) WALNUT TARTLETS

HUNGARIAN RAISIN (CRANBERRY) WALNUT TARTLETS
May 12, 2015 Kimberlie

HUNGARIAN RAISIN (CRANBERRY) WALNUT TARTLETS

Raisin Walnut Tartlets, The Finer Cookie.

I love this recipe with its sugary, buttery filling and old fashioned feeling. I brought 17 to my monthly discussion group and all of them disappeared. Some people went for two. Rick had four. I just watched. If they only knew how much butter, cream and sugar was packed into each tartlet, they might have thought twice.

I couldn't believe the volume of pastry needed for this recipe. It was evident by the sheer weight of the filled muffin tin. Assembling these tartlets was monk's work. They tested my patience handling measuring the volume of ingredients for each tartlet. I was so frustrated by them once they were assembled. I likely won't be making them again. Too much work. Coming from me, that's a big statement.

  • raisin walnut tartlets the finer cookie

    Hungarian Raisin (Cranberry) Walnut Tartlets, The Finer Cookie.

  • FLAKEY AND TENDER CREAM CHEESE PIE CRUST

    • Like I said, the volume of pastry to make by hand was challenging. Still I wanted to do it, as I want to learn the feel of pastry and I lose that in the food processor. Besides, I worried that my food processor would break. (HA! that was for anyone following the saga of my food processor).
      raisin walnut tartlets the finer cookie

      Butter for the pastry so I filled in with a couple ounces of shortening.

    • raisin walnut tartlets the finer cookie

      The cream cheese rubbed into the flour.

    • Julia Child teaches to rub the cold butter into the flour with your fingers. This wasn't a small amount of pastry so thought the butter might warm up in the time it took. The pastry cutter was proving to be too difficult, and the butter was too hard, and I just didn't have the energy (or maybe the patience). I learned back in Home Ec to cut the cold butter with two knives, so I resurrected the old technique to see how it worked--an old fashioned way for an old world recipe. It wasn't so bad. The butter and flour incorporated and I was able to finish it off with my fingers.
      raisin walnut tartlets the finer cookie

      Cutting the butter into the flour and cream cheese.

    • raisin walnut tartlets the finer cookie

      Stirring in the liquid. Love my dough whisk.

    • raisin walnut tartlets the finer cookie

      Making this mess into a solid dough.

    • I cut the pastry into four pieces and left them overnight in the fridge.
      raisin walnut tartlets the finer cookie

      Quartered pastry.

    • RAISIN WALNUT FILLING
      raisin walnut tartlets the finer cookie

      Cranberries instead of raisins. What I had on hand.

    • raisin walnut tartlets the finer cookie

      Preparing walnuts.

    • This was easy, except the egg butter filling looked unappetizing. A bit of a turn off really.
      raisin walnut tartlets the finer cookie

      The liquid filling over the cranberries and walnuts.

    FILL THE TART SHELLS IN THE MUFFIN PAN

    • I know this is super easy, but it took me forever to complete, and I was very happy to drop it in the oven.
      raisin walnut tartlets the finer cookie

      Cutting the pastry for the tins.

    • raisin walnut tartlets the finer cookie

      The tin is filled with pastry.

    • raisin walnut tartlets the finer cookie

      Filling the tartlets with nuts fruit eggs and butter.

    BAKE THE TARTLETS

    • FIRST TRAY: OMG. What a mess. 34 grams of the liquid mixture was just too much. I had the exact right size muffin tin.The pastry fit into the cup perfectly, the nut mixture seemed to be correct, but when it baked up, the filling expanded and the butter oozed all over the floor of my oven. The butter created so much smoke, I disconnected two smoke alarms and slide the back door open to air out the house. I was so pissed.
    • What was worse was that the tartlets were stewing in its own juices. You could hear the sizzling through the oven door. This isn't right! So instead of the advised 22 minutes of baking, mine went about 40 minutes. I took it out when the pastry seemed brown enough, but the liquid hadn't reduced. There was no way I was going to wait 30 minutes for them to cool, so in a fit of rage I set a towel on the counter and flipped the pan over while the tartlets were still piping hot. The muffins fell willly nilly onto the towel (thank you gravity). A few of them broke and I could see the dough was still raw. Gees. So I set hot tartlets on a baking tray to cool while I prepared the second tray.
    • NEXT TRAY: Filling the second tray I added 28 grams of liquid mixture instead of 34, and it baked up better than the first batch, but the tartlets continued to stew in its own juices.
    • TWICE BAKED: I knew that soggy pastry was no good and considering all the work (and ingredients) I had invested, I baked them for another 20 minutes outside of their muffin cups, and the liquid continued to sizzle. When they looked and sounded dry enough, I took them out. After all, I didn't want them to be too dry.
      raisin walnut tartlets the finer cookie

      Twice baked Raisin Walnut Tartlets.

    • CONCLUSION: Captain Canada went b*$&%^t s@&$^%t over them and practically ate them for dinner. For me, I nibbled at one and liked them, but I just didn't have anymore enthusiasm for them. They were too greasy.
      raisin walnut tartlets the finer cookie

      Hungarian Raisin Walnut Tartlets, The Finer Cookie.

    4 Comments

    1. Rose Levy Beranbaum 5 months ago

      i’ll be willing to bet that the culprit was the cranberries. raisins suck up a lot more of the liquid. can you imagine how i felt when Sally made about 60 of these for a book signing up state and by mistake i gave her the wrong date!!! i’m sure they didn’t go to waste though but i was really kicking myself.

      • Author
        Kimberlie 5 months ago

        I would never had guessed that swapping out the raisins for cranberries would have had such devastating effects. The smallest detail can make all the difference. Thanks for your response.

    2. Rick 5 months ago

      Hi
      My name is Rick and I’m a tart-aholic!
      Guilty as charged!! These were simply amazing.

      • Author
        Kimberlie 5 months ago

        I’m happy you liked them Ricky.

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