orange ricotta puff pastry tarts recipe with chunky cranberry sauce
Perfectly sweetened and full of holiday spirit- this orange ricotta mini tarts with delightful chunky cranberry sauce will be a great addition for your holiday table!
Servings: 18 mini tarts
Calories: 57kcal
Equipment
Ingredients
- 2 Puff pastry sheets (thawed)
- ¼ cup water
- ¼ cup sugar
- 1 cup cranberries
- 3 oz ricotta cheese
- ½ orange peel and juice
- 1 egg
- 1 egg (whisk for egg wash)
Instructions
- Preheat the oven to 400 degrees. Line 2 cookie sheets with parchment paper and oil spay
- Cut Pastry Sheets in to 18 even squares. Mix ricotta, orange juice and peel, egg in a medium bowl. Place the mixture in the center of each square, brush the sides with egg wash and bake in the oven for 15 minutes.
- Meanwhile boil water in a small pan and dissolve sugar. Add cranberries and cook for 10 minutes over medium heat. Cool off
- Take your tarts out of the oven and let cool. Top each one with cranberry sauce and enjoy!
Nutrition
Calories: 57kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 24mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 0.3mg
