Holiday Cranberry-Hazelnut Tarts

Ingredients and Weight:

• 1 (9-inch) unbaked pie crust
• 1 cup fresh cranberries, washed and picked over
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1/2 cup chopped toasted hazelnuts
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine the cranberries, sugar, water, orange zest, and lemon juice in a small saucepan. Bring to a simmer and cook until the cranberries burst and the mixture has thickened, about 10 minutes.
3. Stir in the hazelnuts.
4. In a small bowl, whisk together the flour and melted butter.
5. Spread the cranberry mixture evenly over the pie crust. Sprinkle the flour mixture on top.
6. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let cool completely before slicing and serving.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Protein: 2g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 20g

Dish Characteristics:

• Sweet and tart
• Creamy and crunchy
• Festive and flavorful

User Comments:

• "These tarts were a hit at my holiday party. The cranberry filling is perfectly tart and sweet, and the hazelnut crust adds a nice crunch."
• "I love the combination of flavors in these tarts. The cranberries, hazelnuts, and orange are a perfect match."
• "These tarts are so easy to make, and they're always a crowd-pleaser."

Special Precautions and Tips:

• If you don't have fresh cranberries, you can use frozen cranberries. Thaw them before using.
• To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly browned.
• Let the tarts cool completely before slicing, or the filling may fall apart.