HUNGARIAN RAISIN (CRANBERRY) WALNUT TARTLETS

 

May 12, 2015

SHARE:

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.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Instructions

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).

/images/media/articleImage_180601203742.jpg
Butter for the pastry so I filled in with a couple ounces of shortening.

The cream cheese rubbed into the flour.
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.

Cutting the butter into the flour and cream cheese.
Cutting the butter into the flour and cream cheese.

Stirring in the liquid. Love my dough whisk.
Stirring in the liquid. Love my dough whisk.

Making this mess into a solid dough.
Making this mess into a solid dough.

  • I cut the pastry into four pieces and left them overnight in the fridge.

Quartered pastry.
Quartered pastry.

  • RAISIN WALNUT FILLING

Cranberries instead of raisins. What I had on hand.
Cranberries instead of raisins. What I had on hand.

Preparing walnuts.
Preparing walnuts.

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

The liquid filling over the cranberries and walnuts.
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.

Cutting the pastry for the tins.
Cutting the pastry for the tins.

The tin is filled with pastry.
The tin is filled with pastry.

Filling the tartlets with nuts fruit eggs and butter.
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 <a data-cke-saved-href="https://buy.geni.us/Proxy.ashx?TSID=8377&GR_URL=http%3A%2F%2Famzn.to%2F1Sic5Jn" href="https://buy.geni.us/Proxy.ashx?TSID=8377&GR_URL=http%3A%2F%2Famzn.to%2F1Sic5Jn" _blank"="">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.

Twice baked Raisin Walnut Tartlets.
Twice baked Raisin Walnut Tartlets.

TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

Comments

2 Comments

Rose Levy Beranbaum   2017-01-07

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.

Kimberlie 2017-01-07

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.

Rick   2017-01-07

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

Kimberlie 2017-01-07

I'm happy you liked them Ricky.

Leave a Comment

Your Email Address will not be published

HUNGARIAN RAISIN (CRANBERRY) WALNUT TARTLETS

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View

The best artisanal homemade gourmet cookies are now online

Sweeten up your inbox!

Sign up to our newsletter and enter to win
a monthly draw for ONE DOZEN COOKIES FREE. Some conditions apply.

Choose your content