Cranberry tartlets

John Dory with raspberry salad

These tarts are perfect for afternoon tea at any time of year though especially nice at Christmas.

Ingredients

1 x 500 g pack shortcrust pastry 
200 g (7 oz) cranberries 
100 g (4 oz) caster sugar 
2 tbsp port 
½ tsp Schwartz ground cinnamon

Preheat oven to 200C, 400F or gas mark 6. 

Roll out pastry until around ½ cm (¼ in) thick and cut out 7.5 cm (3 in) rounds and use to line a 12-hole tart tin. Roll out remaining pastry and use to cut 12 star shapes.

Heat remaining ingredients in a pan for 15 minutes then cool before using to fill pastry shells. Top each tart with a pastry star and bake for 15 minutes.

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D C Thomson & Co Ltd.    Sunday Post    post plus