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  1. To make the dough: Whisk the flour and salt together in a medium bowl. Add the butter and cream cheese, working everything together until the mixture is crumbly.

  2. Whisk the heavy cream and 1 tablespoon of the water together in a small bowl. Drizzle into the flour mixture, tossing to moisten evenly. Drizzle in the remaining water as needed to moisten any dry patches. Mix to make a cohesive dough, shape it into a disk, wrap and refrigerate for at least 1 hour.

  3. To make the filing: Use a mixer to beat the egg, brown sugar, and salt until smooth. Add the maple syrup, vinegar, melted butter, and orange zest and beat for a few minutes longer. Stir in the cranberries and walnuts.

  4. Preheat the oven to 375°F. Have on hand a 12-cup mini-muffin tin.

  5. To assemble: Roll the dough 1/8" thick. Cut 3" circles and press them gently into the muffin tins, gathering and re-rolling the scraps as needed.

  6. Fill each tart two-thirds full (one level tablespoon) with the filling.

  7. Bake the tarts for 17 minutes, until the crust is golden and the filling is bubbly. Remove from the oven and let cool completely before unmolding.

  8. Store wrapped and refrigerated for up to 1 week; or freeze for longer storage, up to 2 months.

Tips from our Bakers

  • If you'd like, switch up the filling by substituting mini bittersweet chocolate chips in place of the cranberries, and chopped crystallized ginger for the walnuts.