Cranberry Orange Tassie

One of my favorite flavor combination in the winter is the Cranberry-Orange combo. Nothing beats the tangy cranberry and citrus orange flavor. I'm pretty sure I've eaten it in a variety of ways...muffins, scones, cookies, bread, flavored tea...but my ultimate favorite? The Cranberry Orange Tassie.

What is a tassie? It's basically a miniature tart made by using pie dough as the crust and using miniature muffin tines to shape the dough. There are many tassie recipes out there, the most popular I've come across is the pecan tassie. Truthfully, I'm not a fan of pecan tassie's because they are overly sweet (ie: pecan pie in bite sized pieces).  The Cranberry-Orange Tassie? Well, it has perfected the sweet, tart, citrus combination and a great treat to have during the cold winter months. Plus, it's perfect to have one or two with a cup of hot tea.

Cranberry Orange Tassie 

1 cup water                                                                                          

2/3 cup dried cranberries

1/3 cup orange marmalade                                                                   

1/4 cups walnuts (toasted and chopped)

3 ozs white chocolate chips

15 oz package unbaked refrigerated pie crust  (Found in the refrigerated cookie dough aisle) 

Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds using a 2 1/2 inch cookie cutter. Preheat oven to 375F. Press the dough into ungreased mini-muffin pans. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess). Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.