Cranberry Ricotta Tarts
Serves: 18
 
Ingredients
  • 2 cups fresh orange juice (from approximately 4 large oranges)
  • ½ cup sugar
  • 2 cups fresh cranberries
  • 
1/2 tsp salt
  • ½ tsp fresh thyme, minced
  • 2 cinnamon sticks
  • 
Zest from 2 oranges, divided
  • 1 cup ricotta
  • 1 Tbsp honey
  • Pie dough, your favorite recipe or store bought, enough for a single 9˝ crust
Instructions
  1. Preheat oven to 450°F.
  2. Bring orange juice and sugar to a low boil and stir until sugar has dissolved.
  3. Add cranberries, salt, thyme and cinnamon sticks. Simmer, stirring occasionally, until cranberries start to pop (about 15 minutes).
  4. Remove from heat and discard cinnamon sticks. Stir in zest from one orange and let cranberry sauce cool.
  5. Meanwhile, mix ricotta, honey and the remaining orange zest in another bowl. Set aside.
  6. Roll out pie dough and using a 2 1⁄2˝ round cookie or biscuit cutter, cut out 18 circles.
  7. Invert a mini muffin pan and drape the dough over the cups, pushing down around the sides to mold a cup. Give the bottom dough a couple pokes with a fork.
  8. Bake for 5 minutes or until just starting to turn golden. Let tarts cool and then remove from pan.
  9. To construct, place ricotta in the bottom of each tart cup and top with cranberries. Garnish with fresh thyme if desired. Serve immediately.
Note: all components can be made ahead of time and then assembled right before your guests arrive.
Recipe by Bistro OneSix at https://bistroonesix.com/cranberry-ricotta-tarts/